Recipe no. 397 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 188.
Ingredients
- broth
- butter
- flour
- salt
- pepper
- nutmeg
- lemon juice
- parsley
- green beans
- salted water
Preparation
- Preparing the saucePut two or three spoonfuls of broth into a saucepan; add an egg-sized piece of butter worked with a spoonful of flour; bring to the boil.
- Seasoning and tossingSeason with salt, pepper and nutmeg, lemon juice and chopped parsley, and toss the green beans, cooked beforehand in salted water, in this sauce.
Reboul's text
Put two or three spoonfuls of broth into a saucepan; add an egg-sized piece of butter worked with a spoonful of flour; bring to the boil, season with salt, pepper and nutmeg, lemon juice and chopped parsley, and toss the green beans, cooked beforehand in salted water, in this sauce.
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 |
|---|---|
| bouie | to boil |
| sauta | to toss |
| adouba | to season |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 397, page 188. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.