Recipe no. 403 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 190.
Ingredients
- truffles
- mushrooms
- madeira
- thickened gravy
- salt
- pepper
Preparation
- PreparingTake 5 or 6 truffles, cut them into slices, put them into a small saucepan with a dozen mushrooms prepared as above.
- Reducing and thickeningDrizzle with half a glass of madeira and let it reduce by half; moisten with 1 or 2 spoonfuls of thickened gravy and season.
- ServingServe with the dish it is intended for, either on top or on the side.
Reboul's text
Take 5 or 6 truffles, cut them into slices, put them into a small saucepan with a dozen mushrooms prepared as above; drizzle with half a glass of madeira and let it reduce by half; moisten with 1 or 2 spoonfuls of thickened gravy and season. Serve with the dish it is intended for, either on top or on the side.
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 |
|---|---|
| coupa | to cut |
| aseiga | to drizzle |
| redurre | to reduce |
| muia | to moisten |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 403, page 190. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.