Recipe no. 183 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 91.
Ingredients
- flour
- butter
- salt
- water
Preparation
- Preparing the doughSift a pound of flour onto the table, arrange it in a ring, place in the middle a lump of butter the size of a walnut, a pinch of salt, about a glass of water, enough to obtain a firm dough; gather in all the flour little by little without working it too much, if you do not want it to become tough. While being firm it should still be supple to the touch.
- RestingOnce the mixture is well blended, roll it into a ball and let it rest for half an hour.
Reboul's text
Sift a pound of flour onto the table, arrange it in a ring, place in the middle a lump of butter the size of a walnut, a pinch of salt, about a glass of water, enough to obtain a firm dough; gather in all the flour little by little without working it too much, if you do not want it to become tough.
While being firm it should still be supple to the touch.
Once the mixture is well blended, roll it into a ball and let it rest for half an hour.
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 |
|---|---|
| cerni | sift |
| past | dough |
| courda | tough |
| souplo | supple |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 183, page 91. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.