Recipe no. 438 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 204.
Ingredients
- Flour, 500 grams
- Butter, 250 grams
- Salt, a strong pinch
- Egg yolks, 3
- Water, a glass
Preparation
- WellArrange the flour into a well on the table, put in the middle the butter, the salt, the egg yolks and the water.
- Gathering the doughGather the dough together without working it too much or fraisering it.
Reboul's text
Arrange on the table 500 grams of flour as above, put in the middle 250 grams of butter, a strong pinch of salt, 3 egg yolks and a glass of water. Gather the dough together well without working it too much or fraisering 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 |
| sau | salt |
| aigo | water |
| font | well |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 438, page 204. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.