Recipe no. 411 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 192.
Ingredients
- potatoes
- water
- salt
- butter
- pepper
- nutmeg
- eggs
- breadcrumbs
Preparation
- PreparingPeel 5 or 6 potatoes, cut them into 4, cook them in water with salt.
- SievingPass them through a sieve after draining them well.
- Preparing the puréePut this purée into a saucepan with an egg-sized piece of butter, season with pepper and nutmeg and work it over the heat, adding a whole egg and 2 yolks.
- ShapingTurn it out onto a plate. Then roll them into the shape and size of a cork.
- FryingDip them in beaten egg, roll them in breadcrumbs and then deep-fry in very hot fat.
Reboul's text
Peel 5 or 6 potatoes, cut them into 4, cook them in water with salt; pass them through a sieve after draining them well. Put this purée into a saucepan with an egg-sized piece of butter, season with pepper and nutmeg and work it over the heat, adding a whole egg and 2 yolks; turn it out onto a plate. Then roll them into the shape and size of a cork, dip them in beaten egg, roll them in breadcrumbs and then deep-fry in very hot fat.
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 |
|---|---|
| couire | to cook |
| sedas | sieve |
| purèio | purée |
| assaboura | to season |
| atrempa | to dip |
| fregi | to fry |
| fregiduro | frying fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 411, page 192. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.