Recipe no. 437 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 203.
Ingredients
- Flour, 500 grams
- Salt, a strong pinch
- Butter, 300 grams
- Water, a glass
Preparation
- Well and kneadingArrange the flour into a well on the table, put in the middle the salt, the butter and the water, then knead without toughening the dough.
- Fraisering the doughGather the dough and fraiser it three times, that is to say spread it out while separating it with the palm of the hand.
- Giving the turnsRoll out the dough with the rolling pin to a thickness of one centimetre, fold it in three, and repeat the operation up to three turns.
Reboul's text
Prepare on the table or marble slab 500 grams of flour, which you arrange into a well; put in the middle a strong pinch of salt, 300 grams of butter, a glass of water and knead it all without toughening the dough; gather it together and fraiser it three times, that is to say spread it out while separating it with the palm of the hand. With the help of a rolling pin roll it out to a thickness of one centimetre, fold it in three, continue this operation up to three times, which corresponds to three turns, a pastry term.
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 |
| sau | salt |
| burre | butter |
| aigo | water |
| font | well |
| fresa | fraiser |
| tourre | turns |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 437, page 203. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.