Recipe no. 371 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 180.
Ingredients
- salsify
- water
- flour
- lemon
Preparation
- PreparingAfter scraping and washing them well.
- CookingCook them in water in which you have diluted a spoonful of flour and squeezed the juice of a lemon, as for the artichoke quarters.
- MarinatingWhen they are cooked, drain them; marinate them as in recipe 367.
- FryingAnd fry them the same way.
Reboul's text
After scraping and washing them well, cook them in water in which you have diluted a spoonful of flour and squeezed the juice of a lemon, as for the artichoke quarters. When they are cooked, drain them; marinate them as in recipe 367 and fry them the same way.
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 |
|---|---|
| fregi | to fry |
| couire | to cook |
| deslega | to dilute |
| agouta | to drain |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 371, page 180. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.