Recipe no. 410 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 192.
Ingredients
- morels
- butter
- salt
- pepper
- flour
- broth
- bread
- eggs
- lemon
Preparation
- CleaningClean the morels well without washing them: if they are large, cut them up, leave them whole if they are small.
- CookingHeat some butter in a pan, preferably earthenware, drop the morels in and let them cook down for a few minutes over a brisk heat; season with salt and pepper, sprinkle with a spoonful of flour, moisten with a ladleful of broth and let it cook for 5 to 6 minutes.
- Preparing croutonsPrepare a dozen round bread croutons about 5 to 6 centimetres in diameter and about 1 centimetre thick.
- Browning croutonsArrange them in a frying pan with melted butter; brown them on both sides; they should be crisp and not at all dry.
- PlatingArrange them in a ring on the dish. Add a liaison of two egg yolks and the juice of a lemon to the morels and pour it in the middle of the croutons.
Reboul's text
Clean the morels well without washing them: if they are large, cut them up, leave them whole if they are small. Heat some butter in a pan, preferably earthenware, drop the morels in and let them cook down for a few minutes over a brisk heat; season with salt and pepper, sprinkle with a spoonful of flour, moisten with a ladleful of broth and let it cook for 5 to 6 minutes.
Meanwhile, prepare a dozen round bread croutons about 5 to 6 centimetres in diameter and about 1 centimetre thick, arrange them in a frying pan with melted butter; brown them on both sides; they should be crisp and not at all dry, that is, when pressed between two fingers they should yield to the pressure; arrange them in a ring on the dish. Add a liaison of two egg yolks and the juice of a lemon to the morels and pour it in the middle of the croutons.
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 |
|---|---|
| neteja | to clean |
| couire | to cook |
| farino | flour |
| coulouri | to brown |
| liesoun | liaison |
| croustet | croutons |
| dreissa | to plate |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 410, page 192. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.