Recipe no. 401 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 189.
Ingredients
- lentils
- butter
- onion
- flour
- gravy
- salt
- pepper
- nutmeg
- garlic
- parsley
Preparation
- Cooking the lentilsCooked as described in recipe 334, drain them.
- Preparing the sauceMeanwhile, cook a finely chopped onion in butter; add a spoonful of flour and let it all brown lightly, moisten with 2 or 3 spoonfuls of gravy; bring to the boil and season with salt, pepper, nutmeg.
- SimmeringThis sauce should be a little thick; add the well-drained lentils to it and let them simmer for a few minutes before serving.
- FinishingAt the last moment, add one or two cloves of garlic chopped with a pinch of parsley.
Reboul's text
Cooked as described in recipe 334, drain them.
Meanwhile, cook a finely chopped onion in butter; add a spoonful of flour and let it all brown lightly, moisten with 2 or 3 spoonfuls of gravy; bring to the boil and season with salt, pepper, nutmeg.
This sauce should be a little thick; add the well-drained lentils to it and let them simmer for a few minutes before serving.
At the last moment, add one or two cloves of garlic chopped with a pinch of parsley.
The addition of garlic here is only optional, and depends on the taste of your guests, so it may be left out if needed.
Butter may also be replaced by oil or lard.
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 |
|---|---|
| cuecho | cooked |
| esgouta | to drain |
| reveni | to cook down |
| rabinat | browned |
| muia | to moisten |
| mitouna | to simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 401, page 189. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.