Recipe no. 37 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 24.
Ingredients
- 200 g of stale bread
- 1 litre of water
- Salt
- Sorrel
- Thick cream (optional)
- Egg yolk (optional, 1 or 2)
- Milk
Preparation
- PreparationPrepare exactly as for the bread panade (recipe 36), adding a handful of finely shredded sorrel at the same time as the bread.
- SugarThe sugar must be omitted.
- Binding (optional)This soup may be bound with one or two egg yolks.
- ThinningBefore mixing in these yolks, thin them with a spoonful of milk in a cup, and this only just before serving.
Reboul's text
Following a bilious fever, a soup that suits a convalescent very well is above all this one.
Prepare it exactly as above, adding a handful of sorrel at the same time as the bread; it should be finely shredded; the sugar must then be omitted.
This soup may be bound, as the previous one, with one or two egg yolks, which only makes it more delicate.
Before mixing in these yolks, they should be thinned with a spoonful of milk in a cup, and this only 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 |
|---|---|
| pan | bread |
| agradello | sorrel |
| aigo | water |
| sau | salt |
| couire | cook |
| amenuda | shred |
| iòu | egg |
| la | milk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 37, page 24. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.