Recipe no. 407 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 191.
Ingredients
- pine mushrooms
- oil
- stems
- garlic
- parsley
- breadcrumbs
- grated bread
- salt
- pepper
Preparation
- PreparingTake a dozen mushrooms, well shaped, cut off the stem, clean them well.
- Half-cookingArrange them on a dish, season, drizzle with oil and put them in the oven to half-cook them.
- Preparing the mixtureChop the stems, well cleaned; also chop two cloves of garlic with a pinch of parsley; mix it all with a few pinches of breadcrumbs or grated bread, salt and pepper.
- Filling and browningPut this mixture on your mushrooms; drizzle with oil and brown in the oven for 5 to 6 minutes.
Reboul's text
Take a dozen of these mushrooms, well shaped, that is, regular and not too large; cut off the stem, clean them well, arrange them on a dish, season, drizzle with oil and put them in the oven to half-cook them. Chop the stems, well cleaned; also chop two cloves of garlic with a pinch of parsley; mix it all with a few pinches of breadcrumbs or grated bread, salt and pepper, and put this mixture on your mushrooms; drizzle with oil and brown in the oven for 5 to 6 minutes.
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 |
|---|---|
| rabina | to brown/gratin |
| chapla | to chop |
| assaboura | to season |
| arrousa | to drizzle |
| couire | to half-cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 407, page 191. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.