Recipe no. 146 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 76.
Ingredients
- frogs
- white wine
- water
- salt
- pepper
- bouquet garni
- butter
- shallots
- flour
- egg yolks
- lemon
- parsley
Preparation
- Initial cooking of the frogsPut your well cleaned frogs in a saucepan with half white wine, half water, just enough to cover them; season with salt, pepper and a bouquet garni; let them cook 5 minutes and drain in a colander, keeping the cooking liquid.
- Preparing the saucePut a piece of butter the size of an egg in a saucepan, let it heat well and throw the frogs into it with a pinch of finely chopped shallots; give the pan a couple of turns without letting it brown, sprinkle with flour and add liquid with their cooking liquid.
- FinishingBoil a few minutes, add a binding of 2 egg yolks and a squeeze of lemon juice; and serve with a pinch of parsley on top.
Reboul's text
Put your well cleaned frogs in a saucepan with half white wine, half water, just enough to cover them; season with salt, pepper and a bouquet garni; let them cook 5 minutes and drain in a colander, keeping the cooking liquid. Put a piece of butter the size of an egg in a saucepan, let it heat well and throw the frogs into it with a pinch of finely chopped shallots; give the pan a couple of turns without letting it brown, sprinkle with flour and add liquid with their cooking liquid. Boil a few minutes, add a binding of 2 egg yolks and a squeeze of lemon juice; and serve with a pinch of parsley on top.
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 |
| vin | white wine |
| amaneu | bouquet garni |
| burre | butter |
| eschaloto | shallots |
| farino | flour |
| citroun | lemon |
| juvert | parsley |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 146, page 76. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.