Recipe no. 446 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 207.
Ingredients
- Water, half a litre
- Salt, a pinch
- Butter, 200 grams
- Flour, 250 grams
- Eggs, 7 or 8
Preparation
- Bringing to a boilPut the water, the salt and the butter into a saucepan and bring to a boil.
- Working in the flourAdd the flour, working briskly with the spoon, then work a few minutes over the heat until the dough comes away from the sides of the saucepan.
- Adding the eggsWork in the eggs one at a time, working well.
- SweeteningSweeten lightly and use.
Reboul's text
Put into a saucepan half a litre of water with a pinch of salt and 200 grams of butter; bring to a boil and work into the dough 250 grams of flour, working briskly with the spoon; work a few minutes over the heat and, when the dough is smooth and comes away from the sides of the saucepan, add one at a time, working well, 7 or 8 eggs. Sweeten lightly and use it.
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 |
|---|---|
| aigo | water |
| sau | salt |
| burre | butter |
| farino | flour |
| iòu | eggs |
| casseirolo | saucepan |
| cuié | spoon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 446, page 207. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.