Recipe no. 306 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 150.
Ingredients
- fine macaroni
- coulis sauce
- tomato
- cheese
- mushrooms
- truffles
- ham
- sweetbreads
Preparation
- Blanching the macaroniBlanch 500 g of fine macaroni
- Draining and refreshingDrain the macaroni and refresh it
- Mixing with the saucePut the macaroni into a coulis sauce heavily flavoured with tomato, season
- Binding with cheeseBind the whole with cheese
- Adding the garnishAdd mushrooms, truffles, ham and sweetbreads cut into small escalopes
- SaucingBind well by tossing so the macaroni absorbs all the sauce
Reboul's text
Blanch 500 grams of fine macaroni, drain and refresh, and put it into a coulis sauce heavily flavoured with tomato; season; bind with cheese; add a garnish of mushrooms, truffles, ham and sweetbreads, all cut into small escalopes.
This macaroni must be well bound by tossing it and must absorb all the 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 |
|---|---|
| macarroun | macaroni |
| blanqueja | blanch |
| agouta | drain |
| toumàti | tomato |
| froumage | cheese |
| champignoun | mushrooms |
| rabas | truffles |
| gaieto | sweetbreads |
| chouio | escalopes |
| saussa | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 306, page 150. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.