Recipe no. 9 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 14.
Ingredients
- A leek
- An onion
- 2 lettuces
- A handful of pearl barley
- A pinch of chervil
- As much watercress, sorrel and purslane
- 1.5 litres of water
- Salt
Preparation
- Getting startedPut into a saucepan a leek and an onion, thinly sliced, 2 lettuces, a handful of pearl barley.
- HerbsA pinch of chervil, as much watercress, sorrel and purslane (all these herbs thinly sliced).
- Cooking and strainingPour in 1.5 litres of water, a pinch of salt; bring to a boil for half an hour and strain.
Reboul's text
Put into a saucepan a leek and an onion, thinly sliced, 2 lettuces, a handful of pearl barley, a pinch of chervil, as much watercress, sorrel and purslane (all these herbs thinly sliced), 1.5 litres of water, a pinch of salt; bring to a boil for half an hour and strain.
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 |
|---|---|
| pòrri | leek |
| cebo | onion |
| lachugo | lettuces |
| òrdi | pearl barley |
| cerfuei | chervil |
| creissoun | watercress |
| agradello | sorrel |
| bourtoulaigo | purslane |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 9, page 14. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.