Recipe no. 377 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 181.
Ingredients
- Swiss chard
- water
- salt
- cheese
- béchamel sauce
- egg yolks
Preparation
- PreparingThe ribs trimmed and washed.
- CookingCook them in plenty of lightly salted water. Drain them.
- PlatingThen, arranged on a gratin dish and sprinkled with grated cheese, coat them with a béchamel sauce mixed with 2 or 3 egg yolks.
- BrowningSprinkle generously with cheese, and brown slowly in the oven.
Reboul's text
The ribs trimmed and washed, cook them in plenty of lightly salted water. Drain them, then, arranged on a gratin dish and sprinkled with grated cheese, coat them with a béchamel sauce mixed with 2 or 3 egg yolks.
Sprinkle generously with cheese, and brown slowly 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 |
|---|---|
| rabina | to brown/gratin |
| saupica | to sprinkle |
| froumage | cheese |
| agouta | to drain |
| couire | to cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 377, page 181. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.