Recipe no. 135 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 71.
Ingredients
- crayfish shells
- 100 grams of butter
Preparation
- PoundingPound the shells, after removing the tails, with 100 grams of butter; once it is well turned into a paste.
- Cooking and clarifyingPut it in a saucepan and set it over the heat, stirring with a wooden spoon. When the butter is well melted and clarified, which can be told when it begins to rise in foam, strain it, squeezing, through a fairly tight cloth.
Reboul's text
Pound the shells, after removing the tails, with 100 grams of butter; once it is well turned into a paste, put it in a saucepan and set it over the heat, stirring with a wooden spoon. When the butter is well melted and clarified, which can be told when it begins to rise in foam, strain it, squeezing, through a fairly tight cloth.
Lobster or spiny lobster butter is made 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 |
|---|---|
| closco | shells |
| coua | tails |
| burre | butter |
| past | paste |
| cuié | wooden spoon |
| foundu | melted |
| escumo | foam |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 135, page 71. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.