Recipe no. 133 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 71.
Ingredients
- onion
- carrot
- oil
- crayfish
- cognac
- white wine
- tomato puree
- bouquet garni
- garlic
- parsley
Preparation
- CookingPut an onion and a carrot cut into very small dice, almost chopped, in a saucepan, brown them briefly with a few spoonfuls of oil, add the crayfish, saute them briskly, add a half glass of cognac, light it and let it flame; then add liquid with a glass of white wine, 2 spoonfuls of tomato puree and a bouquet garni; season richly and let it cook 10 minutes.
- ServingWhen ready to serve, take out the bouquet, add a chopped clove of garlic with a pinch of parsley and serve.
Reboul's text
Put an onion and a carrot cut into very small dice, almost chopped, in a saucepan, brown them briefly with a few spoonfuls of oil, add the crayfish, saute them briskly, add a half glass of cognac, light it and let it flame; then add liquid with a glass of white wine, 2 spoonfuls of tomato puree and a bouquet garni; season richly and let it cook 10 minutes.
When ready to serve, take out the bouquet, add a chopped clove of garlic with a pinch of parsley and serve.
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 |
|---|---|
| escarabisso | crayfish |
| pastenargo | carrot |
| cebo | onion |
| òli | oil |
| besuscla | to flame |
| vin | white wine |
| toumàti | tomatoes |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 133, page 71. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.