Recipe no. 480 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 220.
Ingredients
- Caesar's mushrooms (oronges)
- Sugar
- An egg or two
- Olive oil, a spoonful
- Lard
Preparation
- Preparing and sweetening the mushroomsChoose fine, firm Caesar's mushrooms (oronges), cut them into wide slices, put them on a plate and dust with sugar.
- Coating and frying the mushroomsBeat in another plate an egg or two with a spoonful of olive oil, dip each mushroom slice in this egg and arrange them as you go in a pan with a few spoonfuls of very hot lard. Turn them to colour them on both sides. When they are nicely golden, drain them, dust with sugar and serve.
Reboul's text
Choose fine, firm Caesar's mushrooms (oronges), cut them into wide slices, put them on a plate and dust with sugar.
Beat in another plate an egg or two with a spoonful of olive oil, dip each mushroom slice in this egg and arrange them as you go in a pan with a few spoonfuls of very hot lard. Turn them to colour them on both sides. When they are nicely golden, drain them, dust with sugar and serve.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sucre | sugar |
| iòu | eggs |
| òli | olive oil |
| sahin | lard |
| sartan | pan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 480, page 220. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.