Recipe no. 147 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 77.
Ingredients
- frogs
- flour
- oil
- salt
- pepper
- garlic
- parsley
- butter
- lemon
Preparation
- Cooking in oilAfter cleaning them well, roll them in flour and throw them into a frying pan in which you will have heated a few spoonfuls of oil, saute them over a lively heat; season with salt and pepper, and when they are well seared and coloured, add a chopped clove of garlic with a pinch of parsley.
- Butter variationThey can be cooked the same way substituting butter for the oil, and leaving out the garlic, replacing it with lemon juice.
Reboul's text
After cleaning them well, roll them in flour and throw them into a frying pan in which you will have heated a few spoonfuls of oil, saute them over a lively heat; season with salt and pepper, and when they are well seared and coloured, add a chopped clove of garlic with a pinch of parsley.
They can be cooked the same way substituting butter for the oil, and leaving out the garlic, replacing it with lemon juice.
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 |
| farino | flour |
| òli | oil |
| sauta | to saute |
| sau | salt |
| pebre | pepper |
| aiet | garlic |
| juvert | parsley |
| burre | butter |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 147, page 77. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.