Recipe no. 398 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 188.
Ingredients
- green beans
- salted water
- béchamel sauce
- double cream
- salt
- pepper
- nutmeg
Preparation
- Cooking and platingCooked in salted water, put them into a saucepan.
- Thickening and seasoningThicken them with a few spoonfuls of béchamel sauce lightened with a little double cream; season with salt, pepper and nutmeg.
Reboul's text
Cooked in salted water, put them into a saucepan, and thicken them with a few spoonfuls of béchamel sauce lightened with a little double cream; season with salt, pepper and nutmeg.
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 |
|---|---|
| adouba | to season |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 398, page 188. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.