Recipe no. 382 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 183.
Ingredients
- chicory
- eggs
- gravy
Preparation
- PreparingPrepare it as above, adding, 10 minutes before serving, 2 beaten eggs and a few tablespoonfuls of good gravy.
Reboul's text
Prepare it as above, adding, 10 minutes before serving, 2 beaten eggs and a few tablespoonfuls of good gravy.
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 |
|---|---|
| jus | gravy |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 382, page 183. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.