Recipe no. 443 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 204.
Ingredients
- Flour, 500 grams
- Salt, a pinch
- Water, a glass and a half
- Butter, 500 grams
Preparation
- Making the base doughArrange the flour into a well, put in the middle the salt and the water, knead without toughening the dough to obtain the base dough, worked briskly.
- Rolling out the base doughRoll out the base dough to a thickness of two to three centimetres.
- Enclosing the butterPut in the middle the butter worked until pliable, spread it to the same thickness as the dough, then bring the four sides of the base dough over the butter to enclose it well.
- Giving the turnsRoll out with the rolling pin into a rectangular sheet a centimetre and a half thick, fold it in three, roll it out again in the opposite direction to make two turns, let it rest ten minutes, give two more turns, let it rest ten minutes, then give two final turns.
- Using the doughCut the dough and use it.
Reboul's text
Put on a table 500 grams of flour arranged into a well, put in the middle a pinch of salt and a glass and a half of water and knead without toughening the dough. This makes what is called the base dough; it must be made briskly. Roll it out to a thickness of 2 or 3 centimetres. Put in the middle 500 grams of butter that you will have well worked to make it pliable by handling it in a damp cloth. In summer it should first be kept on ice. Spread this butter to the same thickness as the dough, bring the four sides of the dough over it to enclose it well, then roll it out with a rolling pin into a sheet a centimetre and a half thick and rectangular in shape, that is to say an oblong. Fold it in three and roll it out again to the same thickness, but in the opposite direction, that is to say in the direction of the folds; this makes 2 turns. Let the dough rest ten minutes and give it 2 more turns; then 10 minutes later give it 2 more turns, which will be the last. From then on you may cut it and use 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 |
| sau | salt |
| aigo | water |
| destrempo | base dough |
| burre | butter |
| tourre | turns |
| abaisso | rolled sheet |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 443, page 204. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.