Recipe no. 134 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 71.
Ingredients
- crayfish butter
Preparation
- PreparationProceed as for spiny lobster shells, leaving out the truffles and mushrooms; a crayfish butter is mixed into the sauce along with the binding.
Reboul's text
Proceed as for spiny lobster shells, leaving out the truffles and mushrooms; a crayfish butter is mixed into the sauce along with the binding.
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 |
|---|---|
| closco | shells |
| langousto | spiny lobster |
| rabas | truffles |
| champignoun | mushrooms |
| sausso | sauce |
| liesoun | binding |
| burre | crayfish butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 134, page 71. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.