Recipe no. 201 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 103.
Ingredients
- Butter
- Lard
- Chopped onions
- Tomatoes
- Broth
- Flour
- Boiled beef
- Salt
- Pepper
- Nutmeg
- Parsley
- Garlic
- Breadcrumbs
- Melted butter
Preparation
- Preparing the basePut a piece of butter or lard in a saucepan with two chopped onions. Let brown.
- Adding the tomatoes and sauceAdd two finely chopped tomatoes and brown them together. Moisten with one or two cups of reserved broth.
- Binding and seasoningBind the sauce with a little flour mixed with water. Bring to a boil for a moment. Add the boiled beef, coarsely chopped or cut into dice. Season with salt, pepper, nutmeg, parsley and chopped garlic (optional, according to taste).
- Finishing under the grillArrange it all in a dome on a buttered gratin dish. Sprinkle with breadcrumbs, drizzle with melted butter and gratinate.
Reboul's text
This entree is prepared when there is leftover boiled beef to use up.
Put a piece of butter or lard in a saucepan with two chopped onions. Once the onions are browned, add two finely chopped tomatoes and brown them together; moisten with one or two cups of reserved broth and bind this sauce with a little flour mixed with water; bring to a boil for a moment, add the boiled beef, coarsely chopped or cut into dice; season with salt, pepper, nutmeg, parsley and chopped garlic (the latter is optional, tastes should be consulted on this point). Arrange it all in a dome on a buttered gratin dish; sprinkle with breadcrumbs; drizzle with melted butter, and gratinate.
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 |
|---|---|
| burre | butter |
| sahin | lard |
| toumàti | tomatoes |
| reveni | brown |
| farino | flour mixed with water |
| gratin | gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 201, page 103. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.