Recipe no. 145 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 76.
Preparation
- Gastronomic noteAlthough the English sometimes call the French, mockingly, frog eaters, this batrachian is nonetheless appreciated by gourmets of every country. It is eaten in Germany, in Italy, in Switzerland as well as in France, which shows that it is not to be scorned. There are several species, but the only edible one is the water frog. They are skinned and only the saddle and the legs are used.
Reboul's text
Although the English sometimes call the French, mockingly, frog eaters, this batrachian is nonetheless appreciated by gourmets of every country. It is eaten in Germany, in Italy, in Switzerland as well as in France, which shows that it is not to be scorned. There are several species, but the only edible one is the water frog. They are skinned and only the saddle and the legs are used.
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 |
|---|---|
| gragnoto | frogs |
| cueisso | legs |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 145, page 76. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.