Recipe no. 434 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 202.
Ingredients
- sorrel
- butter
- eggs
Preparation
- SorrelSort, wash, shred the sorrel. Brown in a sauté pan or frying pan with butter. (The pan must be kept for sorrel only.)
- Technical noteAcidity of sorrel or tomatoes spoils the pan. Do not use it for an omelette without first sautéing in a dedicated pan.
- OmeletteBeat eggs in a bowl. Mix in the sorrel browned in butter. Proceed as for ordinary omelettes.
Reboul's text
The sorrel, sorted, washed and shredded, put it to brown in a sauté pan with a piece of butter the size of an egg.
One may use a frying pan instead of a sauté pan, but then it must be kept for that use alone. The same holds for tomatoes with which one wants to prepare omelettes, and which must beforehand be sautéed in the pan, for the acidity of these herbs or vegetables spoils the bottom of this utensil and makes it unsuitable for making an omelette properly.
Beat in a bowl the number of eggs needed, and, after mixing in the sorrel browned in butter as described above, proceed as for ordinary omelettes.
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 |
|---|---|
| agradello | sorrel |
| lava | washed |
| reveni | to brown |
| burre | butter |
| sartan | frying pan |
| eigrun | acidity |
| iòu | eggs |
| óumeleto | omelette |
| batre | to beat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 434, page 202. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.