Recipe no. 596 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 263.
Ingredients
- Paris mushroom
Preparation
- Following the cepe methodFor Paris mushrooms, proceed exactly as indicated for cepes in oil.
Reboul's text
For Paris mushrooms, follow the first method given for cepes.
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 |
|---|---|
| champignoun | mushrooms |
| paris | Paris |
| cepet | cepes |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 596, page 263. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.