Recipe no. 384 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 183.
Ingredients
- chicory
- eggs
- breadcrumbs
- oil
Preparation
- PreparingMix into a litre of chicory prepared as described for creamed chicory, 2 or 3 beaten eggs.
- PouringPour this mixture into a gratin dish.
- Sprinkling and drizzlingAfter sprinkling it with breadcrumbs and drizzling with oil.
- BrowningPut it in the oven for a quarter of an hour.
Reboul's text
Mix into a litre of chicory prepared as described for creamed chicory, 2 or 3 beaten eggs; pour this mixture into a gratin dish, and, after sprinkling it with breadcrumbs and drizzling with oil, put it in the oven for a quarter of an hour.
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 |
|---|---|
| mescla | to mix |
| cicòri | chicory |
| vuja | to pour |
| plat | dish |
| gratin | gratin |
| arrousa | to drizzle |
| òli | oil |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 384, page 183. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.