Recipe no. 422 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 197.
Ingredients
- vegetables
- butter
- fresh cream
Preparation
- MixingThey are then mixed together in a saucepan, seasoned, and a little butter and a few spoonfuls of fresh cream are added, tossing them to thicken.
Reboul's text
It contains roughly the same vegetables, cooked as described above; they are then mixed together in a saucepan, seasoned, and a little butter and a few spoonfuls of fresh cream are added, tossing them to thicken.
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 |
|---|---|
| bourbouiado | macédoine |
| liga | to thicken |
| crèmo | cream |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 422, page 197. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.