Recipe no. 402 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 189.
Ingredients
- cultivated mushrooms
- butter
- lemon juice
- salt
- pepper
- nutmeg
Preparation
- PreparingTake fine cultivated mushrooms, known as Paris mushrooms, not yet opened; trim them carefully, so that no earthy part remains; if they are large, it is best to peel them.
- Washing and cookingWash them in plenty of water, put them, after draining them well, into a saucepan with an egg-sized piece of butter per half-kilo, the juice of a lemon, salt, pepper and nutmeg, no water, as they will give off enough of their own; cover the saucepan, set it over the heat and toss from time to time; 6 to 8 minutes are enough to cook them.
Reboul's text
Take fine cultivated mushrooms, known as Paris mushrooms, not yet opened; trim them carefully, so that no earthy part remains; if they are large, it is best to peel them. Some practice is needed to turn them.
Wash them in plenty of water, put them, after draining them well, into a saucepan with an egg-sized piece of butter per half-kilo, the juice of a lemon, salt, pepper and nutmeg, no water, as they will give off enough of their own; cover the saucepan, set it over the heat and toss from time to time; 6 to 8 minutes are enough to cook them.
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 |
|---|---|
| para | to trim |
| vira | to turn |
| lava | to wash |
| sauta | to toss |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 402, page 189. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.