Recipe no. 132 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 70.
Ingredients
- onion
- carrot
- garlic
- bouquet garni
- pepper
- salt
- white wine
- crayfish
Preparation
- CookingPut a sliced onion and carrot, a clove of garlic, a bouquet garni, peppercorns and the necessary salt, half a bottle of white wine and the well-washed crayfish in a saucepan; cover the pan, set it over a lively heat, let it cook about a dozen minutes and turn it out into a bowl.
- PlatingDrain them then, and arrange them in a bush shape on a tiered stand meant for this purpose.
Reboul's text
Put a sliced onion and carrot, a clove of garlic, a bouquet garni, peppercorns and the necessary salt, half a bottle of white wine and the well-washed crayfish in a saucepan; cover the pan, set it over a lively heat, let it cook about a dozen minutes and turn it out into a bowl.
Drain them then, and arrange them in a bush shape on a tiered stand meant for this purpose.
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 |
| aiet | garlic |
| vin | white wine |
| bouioun | broth |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 132, page 70. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.