Recipe no. 408 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 192.
Ingredients
- cèpes
- butter
- salt
- pepper
- shallots
- lemon
- parsley
Preparation
- Preparing and sautéingCut them into slices, put them into a frying pan in which you have heated some butter; sauté them briskly, so that they take colour all over.
- SeasoningSeason with salt and pepper.
- Adding shallotsAdd 2 finely chopped shallots, sauté a little longer still, without however letting the shallot brown.
- FinishingAdd the juice of a lemon, a pinch of chopped parsley and serve.
Reboul's text
Cut them into slices, put them into a frying pan in which you have heated some butter; sauté them briskly, so that they take colour all over, season with salt and pepper; add 2 finely chopped shallots, sauté a little longer still, without however letting the shallot brown; add the juice of a lemon, a pinch of chopped parsley and serve.
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 |
|---|---|
| sauta | to sauté |
| coulouri | to colour |
| assaboura | to season |
| chapla | to chop |
| besuscla | to brown |
| servi | to serve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 408, page 192. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.