Recipe no. 387 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 184.
Ingredients
- onion
- butter
- peas
- lettuce
- water
- flour
Preparation
- Preparing the onionChop an onion finely and cook it down in butter in a saucepan, without letting it brown.
- Adding peas and lettuceAdd a litre of freshly shelled peas and a shredded lettuce.
- CookingCook the whole for 10 minutes over low heat and covered, tossing from time to time.
- Seasoning and moisteningSeason, then moisten with half a litre of boiling water and let it finish cooking.
- ThickeningThicken at the last moment with a spoonful of flour diluted in half a cup of water.
Reboul's text
Chop an onion finely and cook it down in butter in a saucepan, without letting it brown.
Add a litre of freshly shelled peas and a shredded lettuce; cook the whole for 10 minutes over low heat and covered, tossing from time to time; season, then moisten with half a litre of boiling water and let it finish cooking. Thicken at the last moment with a spoonful of flour diluted in half a cup of water.
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 |
|---|---|
| chapla | to chop |
| reveni | to cook down |
| burre | butter |
| lachugo | lettuce |
| assaboura | to season |
| bagna | to moisten |
| aigo | water |
| farino | flour |
| liga | to thicken |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 387, page 184. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.