Recipe no. 127 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 68.
Ingredients
- spiny lobster
- mushrooms
- truffles
- butter
- flour
- milk
- salt
- pepper
- nutmeg
- eggs
- lemon
- breadcrumbs
Preparation
- Preparing the garnishAfter cooking your spiny lobster as above, take it out of the shell, also take out everything that may be found inside the large legs, by cracking them; cut it all into small pieces. Cut, to about the same size, half the volume of the spiny lobster, some mushrooms and as many truffles.
- Bound bechamel saucePut a piece of butter the size of an egg in a saucepan, melt it, add a spoonful of flour, brown it briefly without letting it darken, add liquid with half a litre of boiling milk, season with salt, pepper and nutmeg, let it cook while stirring from time to time, then add a binding of 3 egg yolks mixed with lemon juice, and a piece of butter the size of a walnut; work the sauce well, then fold in the spiny lobster, mushrooms and truffles, mix well and gently with the spoon so as not to break up the pieces too much.
- Browning au gratinSet aside to then fill the shells you have on hand, put a pinch of breadcrumbs on each, a few drops of melted butter and brown au gratin in the oven.
Reboul's text
After cooking your spiny lobster as above, take it out of the shell, also take out everything that may be found inside the large legs, by cracking them; cut it all into small pieces. Cut, to about the same size, half the volume of the spiny lobster, some mushrooms and as many truffles.
Put a piece of butter the size of an egg in a saucepan, melt it, add a spoonful of flour, brown it briefly without letting it darken, add liquid with half a litre of boiling milk, season with salt, pepper and nutmeg, let it cook while stirring from time to time, then add a binding of 3 egg yolks mixed with lemon juice, and a piece of butter the size of a walnut; work the sauce well, then fold in the spiny lobster, mushrooms and truffles, mix well and gently with the spoon so as not to break up the pieces too much; set aside to then fill the shells you have on hand, put a pinch of breadcrumbs on each, a few drops of melted butter and brown au gratin in the oven.
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 |
|---|---|
| couquiho | shell |
| langousto | spiny lobster |
| champignoun | mushrooms |
| rabas | truffles |
| liesoun | binding |
| rabina | to brown au gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 127, page 68. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.