Recipe no. 399 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 188.
Ingredients
- onions
- butter
- oil
- green beans
- salt
- pepper
Preparation
- Cooking down the onionsShred 2 or 3 onions finely and cook them down slowly in a frying pan with butter or oil.
- Adding the beans and finishingOnce they are well cooked and browned, add the green beans that you will have cooked beforehand; sauté for a few minutes; season and serve.
Reboul's text
Shred 2 or 3 onions finely and cook them down slowly in a frying pan with butter or oil.
Once they are well cooked and browned, add the green beans that you will have cooked beforehand; sauté for a few minutes; season and serve.
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 |
|---|---|
| aprima | to shred |
| reveni | to cook down |
| sauta | to sauté |
| adouba | to season |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 399, page 188. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.