Recipe no. 143 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 75.
Ingredients
- mussels
- butter
- flour
- broth
- egg yolks
- lemon
Preparation
- Preparing the musselsClean and cook the mussels as above and plate them the same way.
- Preparing the saucePut a piece of butter the size of a walnut and a spoonful of flour in a saucepan, add liquid with 2 spoonfuls of broth and the mussel cooking liquid reduced by half; add 2 egg yolks, a squeeze of lemon juice and a small piece of butter, work it well without letting it boil, pour over the mussels and serve.
Reboul's text
Clean and cook the mussels as above and plate them the same way. Put a piece of butter the size of a walnut and a spoonful of flour in a saucepan, add liquid with 2 spoonfuls of broth and the mussel cooking liquid reduced by half; add 2 egg yolks, a squeeze of lemon juice and a small piece of butter, work it well without letting it boil, pour over the mussels 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 |
|---|---|
| burre | butter |
| farino | flour |
| bouioun | broth |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 143, page 75. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.