Recipe no. 36 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 24.
Ingredients
- 200 g of stale bread
- 1 litre of water
- Salt
- Thick cream
- Sugar (optional)
Preparation
- PreparationCrumble 200 g of stale bread and put it into a saucepan.
- MoisteningMoisten with a litre of water.
- CookingSet the saucepan over low heat and add a pinch of salt. Let cook about one hour.
- StirringStir from time to time with a spoon to keep it from sticking to the bottom.
- CreamAt the last moment, add a few tablespoons of thick cream and stop letting it boil.
- VariationFor children, or according to taste, a little less salt and a pinch of sugar can be used.
Reboul's text
Crumble 200 g of stale bread, moisten it with a litre of water after putting it into a saucepan; set the saucepan over low heat, add a pinch of salt, let cook about one hour, stirring from time to time with a spoon to keep it from sticking to the bottom.
At the last moment, add a few tablespoons of thick cream, and from then on do not let it boil, for the cream would curdle.
For children, or according to taste, a little less salt and a pinch of sugar can be used; it then becomes a soup for the sick or the convalescent.
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 |
| aigo | water |
| sau | salt |
| couire | cook |
| crèmo | thick cream |
| sucre | sugar |
| fiò | low heat |
| boulega | stir |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 36, page 24. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.