Recipe no. 392 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 186.
Ingredients
- carrots
- garlic
- butter
- peas
- salt
- pepper
- nutmeg
- broth
- cream
- egg yolks
Preparation
- Choosing and cuttingChoose very small new carrots; if they are large, cut them into small clove-of-garlic shapes.
- BlanchingBlanch them, then, drained, put them into a saucepan with a good piece of butter.
- Adding peasAdd them the same volume of freshly shelled fresh peas; season with salt, pepper, nutmeg.
- CookingCook them for a few minutes covered, tossing from time to time.
- FinishingThen moisten with a ladleful of broth, and let them finish cooking.
- ThickeningJust before serving, thicken them with a spoonful of cream and 2 egg yolks.
Reboul's text
Choose very small new carrots; if they are large, cut them into small clove-of-garlic shapes. Blanch them, then, drained, put them into a saucepan with a good piece of butter. Add them the same volume of freshly shelled fresh peas; season with salt, pepper, nutmeg. Cook them for a few minutes covered, tossing from time to time. Then moisten with a ladleful of broth, and let them finish cooking. Just before serving, thicken them with a spoonful of cream and 2 egg yolks.
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 |
| burre | butter |
| escosso | shelled |
| assaboura | to season |
| couire | to cook |
| bagna | to moisten |
| bouioun | broth |
| liga | to thicken |
| crèmo | cream |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 392, page 186. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.