Recipe no. 394 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 187.
Ingredients
- broad beans
- olive oil
- onion
- savory
- hot water
- egg yolks
- cold water
Preparation
- PreparingShell them and strip off their skins.
- Cooking down the onionPut a spoonful of olive oil into a saucepan with a chopped onion, let it cook down for a moment without browning.
- Cooking the beansAdd the beans, toss them from time to time, season and let them cook very gently, covered, stirring them occasionally with a spoon.
- Flavouring and thickeningThen add a sprig of savory, also called donkey's pepper, as well as one or two ladlefuls of hot water, just enough to keep the beans nicely moistened, and once cooked, thicken the sauce with 2 egg yolks diluted with 2 tablespoonfuls of cold water.
Reboul's text
Shell them and strip off their skins. Put a spoonful of olive oil into a saucepan with a chopped onion, let it cook down for a moment without browning; add the beans, toss them from time to time, season and let them cook very gently, covered, stirring them occasionally with a spoon.
Then add a sprig of savory, also called donkey's pepper, as well as one or two ladlefuls of hot water, just enough to keep the beans nicely moistened, and once cooked, thicken the sauce with 2 egg yolks diluted with 2 tablespoonfuls of cold water.
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 |
|---|---|
| reveni | to cook down |
| sauta | to toss |
| mitouna | to simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 394, page 187. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.