Recipe no. 442 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 204.
Ingredients
- Butter, 200 grams
Preparation
- Taking up the cold pie recipeProceed as for the raised pastry for cold pie (no. 440), putting only 200 grams of butter.
Reboul's text
Same operation as for the cold pie pastry; put only 200 grams of butter.
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 |
|---|---|
| burre | butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 442, page 204. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.