Recipe no. 409 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 192.
Ingredients
- cèpes
- butter
- shallots
- lemon
- parsley
- meat gravy
- breadcrumbs
- salt
- pepper
Preparation
- Preparing bordelaise stylePrepare them the same way as above, adding a spoonful of good reduced gravy and a little meat glaze.
- BrowningPut them in a gratin dish, sprinkle with breadcrumbs and put in the oven to brown.
Reboul's text
Prepare them the same way as above, adding a spoonful of good reduced gravy and a little meat glaze. Put them in a gratin dish, sprinkle with breadcrumbs and put in the oven to brown.
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 |
| assaboura | to season |
| redurre | to reduce |
| rabina | to brown/gratin |
| chapla | to chop |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 409, page 192. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.