Recipe no. 396 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 188.
Ingredients
- cauliflower
- salted water
- béchamel sauce
- grated cheese
- egg yolks
- melted butter
Preparation
- PreparingSorted and washed, cook them in simply salted water; well drained, arrange them on a gratin dish.
- PlatingOn the bottom of the dish, put a few spoonfuls of béchamel sauce mixed with a little grated cheese and 2 or 3 egg yolks.
- Coating and browningCoat the cauliflower with the same sauce as well; sprinkle with grated cheese; drizzle with a few drops of melted butter and brown it.
Reboul's text
Sorted and washed, cook them in simply salted water; well drained, arrange them on a gratin dish, on the bottom of which you will have put a few spoonfuls of béchamel sauce (see this sauce) mixed with a little grated cheese and 2 or 3 egg yolks. Coat the cauliflower with the same sauce as well; sprinkle with grated cheese; drizzle with a few drops of melted butter and brown it.
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 |
|---|---|
| couire | to cook |
| saupica | to sprinkle |
| rabina | to brown/gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 396, page 188. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.