Recipe no. 440 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 204.
Ingredients
- Flour, 500 grams
- Butter, 300 grams
- Water, 2 glasses
- Salt, a strong pinch
- Egg yolks, 3
Preparation
- WellArrange the flour into a well on the table, put in the centre the butter, the water, the salt and the egg yolks.
- Working inWork it all in well without toughening the dough, then gather it together.
- RestingLet it rest one to two hours in a cool place before using.
Reboul's text
Arrange 500 grams of flour on the table into a well, put in the centre 300 grams of butter, 2 glasses of water, a strong pinch of salt and 3 egg yolks. Work it all in well without toughening the dough, gather it together and let it rest 1 or 2 hours in a cool place before using 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 |
|---|---|
| farino | flour |
| burre | butter |
| aigo | water |
| sau | salt |
| font | well |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 440, page 204. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.