Recipe no. 202 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 104.
Ingredients
- Chopped beef
- Sauce
- Potatoes
- Eggs
- Flour
- Oil
- Butter
- Lard
- Sharp sauce
- Tomato puree
Preparation
- Preparing the hashChop the beef finely and prepare as for the hash au gratin, but with the sauce very short and thick. Mix in 5 or 6 potatoes boiled in water, drained and mashed, then 2 beaten eggs. Work for a moment on the heat and turn out onto a plate.
- Shaping and coatingDivide the hash on a table sprinkled with flour into small portions the size of an egg. Roll them in flour, then lightly flatten with a knife.
- FryingFry them briskly in a pan with oil, butter or lard, according to taste. Turn them so they colour on both sides.
- ServingServe them crisp and well browned. Send a sharp sauce or a tomato puree separately.
Reboul's text
Chop the beef finely, then prepare it exactly as above, but with the sauce very short and thick; mix in 5 or 6 potatoes boiled in water, drained and mashed, then 2 beaten eggs; work it for a moment on the heat, and turn it out onto a plate.
Divide this hash on a table sprinkled with flour into small portions the size of an egg; roll them in flour, then, lightly flattened with a knife, fry them briskly in a pan with oil, butter or lard, according to taste. Turn them so they colour on both sides, and serve them crisp and well browned.
Send a sharp sauce or a tomato puree separately.
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 |
|---|---|
| farino | flour |
| fregi | fry |
| sartan | pan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 202, page 104. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.