Recipe no. 191 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 96.
Ingredients
- noodles
- water
- salt
- butter
- flour
- milk
- lean ham
- truffles
- mushrooms
- breast of poultry
- cheese
- meat glaze
- reduced juice
Preparation
- Cooking the noodlesThrow them into a saucepan full of boiling salted water, let them cook for about a quarter of an hour at a gentle boil.
- SauceSeparately, put a lump of butter the size of an egg and 2 dessert spoons of flour into a flat saucepan, stir a moment over the heat without letting it brown; moisten with half a litre of boiling milk, to obtain a well-bound sauce, but not too thick; season and let boil a few minutes, stirring the bottom with a spoon.
- Garnish and assemblyAdd to this sauce 100 grams of lean ham, as much truffle, mushrooms and breast of poultry; the whole cut into julienne, that is into small strips; add the well-drained noodles, sprinkle with cheese and bind them well by tossing.
- Gratinating and servingPut them into a gratin dish, sprinkle with cheese, drizzle with melted butter and gratinate so as to serve them nicely browned. Drizzle with a little melted meat glaze, or very reduced juice, just before serving.
Reboul's text
Throw them into a saucepan full of boiling salted water, let them cook for about a quarter of an hour at a gentle boil.
Separately, put a lump of butter the size of an egg and 2 dessert spoons of flour into a flat saucepan, stir a moment over the heat without letting it brown; moisten with half a litre of boiling milk, to obtain a well-bound sauce, but not too thick; season and let boil a few minutes, stirring the bottom with a spoon.
Add to this sauce 100 grams of lean ham, as much truffle, mushrooms and breast of poultry; the whole cut into julienne, that is into small strips; add the well-drained noodles, sprinkle with cheese and bind them well by tossing.
Put them into a gratin dish, sprinkle with cheese, drizzle with melted butter and gratinate so as to serve them nicely browned.
Drizzle with a little melted meat glaze, or very reduced juice, just before serving.
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 |
|---|---|
| boui | boil |
| muia | moisten |
| Julian | julienne |
| fielet | strips |
| esgouta | drained |
| saupica | sprinkle |
| rabina | gratinate |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 191, page 96. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.