Recipe no. 25 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 20.
Ingredients
- 2 dozen chestnuts
- Boiling water
- Salt
- Pepper
- 1 sprig of celery
- Broth
- Bread
Preparation
- Preparing the chestnutsTake 2 dozen fine chestnuts, cut a little of the skin all around and throw them into boiling water, let cook a few minutes; both skins should come off very easily.
- Cooking the chestnutsOnce they are all peeled, cut them in two, put them into a saucepan with salt, pepper, a sprig of celery, moisten with broth to twice their height; let cook slowly.
- Assembling and gratinatingPut into a tureen that can go into the oven a layer of bread slices cut very thin, over this another of chestnuts, then another of bread, and continue, finishing with bread slices, fill up with broth and put into the oven to gratinate.
Reboul's text
Take 2 dozen fine chestnuts, cut a little of the skin all around and throw them into boiling water, let cook a few minutes; both skins should come off very easily.
Once they are all peeled, cut them in two, put them into a saucepan with salt, pepper, a sprig of celery, moisten with broth to twice their height; let cook slowly.
Put into a tureen that can go into the oven a layer of bread slices cut very thin, over this another of chestnuts, then another of bread, and continue, finishing with bread slices, fill up with broth and put into the oven to gratinate.
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 |
|---|---|
| amaroun | chestnuts |
| pelisso | skin |
| aigo | boiling water |
| couire | cook |
| pela | peel |
| casseirolo | saucepan |
| sau | salt |
| pebre | pepper |
| àpi | celery |
| bouioun | broth |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 25, page 20. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.