Recipe no. 441 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 204.
Ingredients
- Lard, the same quantity as the butter in the previous recipe
Preparation
- Taking up the previous recipeProceed as for the raised pastry for cold pie (no. 440), replacing the butter with the same quantity of lard.
Reboul's text
Same operation and proportions as above, replacing the butter with the same quantity of lard.
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 |
|---|---|
| sahin | lard |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 441, page 204. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.