Recipe no. 378 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 182.
Ingredients
- cardoon
- water
- lemon
- broth
- skimmed broth fat
- gravy
- thickened gravy
- white sauce
Preparation
- PreparingTake the middle ribs of a good white cardoon, cut them into pieces about ten centimetres long, trim them and drop them into acidulated water as you go.
- CookingCook them as for the salsify, adding a good ladleful of skimmed broth fat.
- FinishingWhen they are cooked and tender, they should be a nice white colour; drain them and put them to simmer in a thickened gravy or a light thickened gravy. They may also be served with a white sauce or a bone-marrow sauce.
Reboul's text
Take the middle ribs of a good white cardoon, cut them into pieces about ten centimetres long, trim them and drop them into acidulated water as you go; cook them as for the salsify, adding a good ladleful of skimmed broth fat. When they are cooked and tender, they should be a nice white colour; drain them and put them to simmer in a thickened gravy or a light thickened gravy. They may also be served with a white sauce or a bone-marrow sauce.
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 |
|---|---|
| mitouna | to simmer |
| coulis | thickened gravy |
| jus | thickened gravy |
| agouta | to drain |
| couire | to cook |
| eigrinèu | acidulated |
| coupa | to cut |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 378, page 182. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.