Recipe no. 383 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 183.
Ingredients
- spinach
- eggs
- breadcrumb
- olive oil
Preparation
- PreparingPrepare it as indicated for creamed spinach.
- MixingAfter mixing in 2 or 3 beaten eggs per litre or so of spinach.
- PouringPour it all into an ovenproof dish.
- SprinklingSprinkle with breadcrumb.
- DrizzlingDrizzle with olive oil.
- BrowningPut it in the oven for about fifteen minutes to brown.
Reboul's text
Prepare it as indicated for creamed spinach, then, after mixing in 2 or 3 beaten eggs per litre or so of spinach, pour it all into an ovenproof dish; sprinkle with breadcrumb; drizzle with olive oil and put it in the oven for about fifteen minutes to brown.
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 |
|---|---|
| rabina | to brown/gratin |
| saupica | to sprinkle |
| arrousa | to drizzle |
| mescla | to mix |
| espinarc | spinach |
| òli | olive oil |
| plat | dish |
| four | oven |
| mouledo | breadcrumb |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 383, page 183. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.