Recipe no. 370 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 180.
Ingredients
- artichokes
- poultry croquette mixture
- egg
- breadcrumbs
- breadcrumb
- madeira sauce
- tomato sauce
Preparation
- Stuffing with the mixturePrepared and cooked as above, drain them and fill them with a poultry croquette mixture.
- Coating and fryingThen dip them in beaten egg; roll them in breadcrumbs and plunge them into very hot frying fat; two minutes are enough to cook them.
- PlatingDrain them and serve them together with a madeira sauce, tomato sauce, or any other.
Reboul's text
Prepared and cooked as above, drain them and fill them with a poultry croquette mixture; then dip them in beaten egg; roll them in breadcrumbs and plunge them into very hot frying fat; two minutes are enough to cook them. Drain them and serve them together with a madeira sauce, tomato sauce, or any other.
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 |
|---|---|
| agouta | to drain |
| passa | to pass through |
| roula | to roll |
| fregi | to fry |
| couire | to cook |
| servi | to serve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 370, page 180. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.