Recipe no. 393 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 186.
Ingredients
- carrots
- water
- salt
- pepper
- nutmeg
- butter
- béchamel sauce
- fresh cream
Preparation
- BlanchingThe carrots cut as above, blanch them for 5 minutes in salted water.
- Draining and seasoningDrain them and put in a walnut-sized piece of butter, salt, pepper and nutmeg, and a glass of water.
- CookingLet it cook very gently, covered.
- Thickening and finishingOnce quite tender, thicken them with a few spoonfuls of béchamel sauce lightened with fresh cream, and let them simmer for a few minutes in this sauce before serving.
Reboul's text
The carrots cut as above, blanch them for 5 minutes in salted water; drain them and put in a walnut-sized piece of butter, salt, pepper and nutmeg, and a glass of water. Let it cook very gently, covered.
Once quite tender, thicken them with a few spoonfuls of béchamel sauce lightened with fresh cream, and let them simmer for a few minutes in this sauce before serving.
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 |
|---|---|
| garroto | carrots |
| blanqueja | to blanch |
| aigo | salted water |
| burre | butter |
| couire | to cook |
| liga | to thicken |
| sausso | béchamel sauce |
| crèmo | fresh cream |
| mitouna | to simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 393, page 186. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.