Recipe no. 106 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 58.
Ingredients
- sea anemones
- eggs
Preparation
- Cooking the sea anemonesSame preparation as above.
- OmeletteWhen they are well fried, add a few beaten eggs, then give the pan a horizontal swirling motion to help the cooking and prevent burning.
- Turning and servingTurn the omelette so it is coloured on both sides and serve.
Reboul's text
Same preparation as above;
when they are well fried, add a few beaten eggs, then give the pan a horizontal swirling motion to help the cooking and prevent burning.
Turn the omelette so it is coloured on both sides 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 |
|---|---|
| óumeleto | omelette |
| sartan | frying pan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 106, page 58. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.