Recipe no. 466 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 215.
Ingredients
- Strawberries pureed, 200 grams
- Strawberries whole, 50 grams
Preparation
- Replacing with strawberriesProceed exactly as in the previous recipe, replacing the pistachios with 200 grams of strawberries pureed, that is to say passed through a sieve, and 50 grams left whole. Choose them well ripe and of the kind known as four-season strawberries, or wild strawberries, which are far more fragrant.
Reboul's text
Proceed exactly as in the previous recipe, replacing the pistachios with 200 grams of strawberries pureed, that is to say passed through a sieve, and 50 grams left whole. Choose them well ripe and of the kind known as four-season strawberries, or wild strawberries, which are far more fragrant.
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 |
|---|---|
| frago | strawberries |
| purèio | puree |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 466, page 215. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.