Recipe no. 385 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 184.
Ingredients
- onion
- lean bacon
- fresh peas
- broth
- butter
- flour
Preparation
- ChoppingChop an onion and put it into a saucepan with 100 grams of lean bacon cut into dice.
- BrowningBrown it halfway.
- AddingAdd the freshly picked and sorted peas, toss them for a few minutes over the heat, season.
- MoisteningMoisten with broth just to cover and let it cook.
- FinishingWhen they are tender, add a walnut-sized piece of butter worked with a spoonful of flour, let it boil for a minute and serve.
Reboul's text
Chop an onion and put it into a saucepan with 100 grams of lean bacon cut into dice; brown it halfway, add the freshly picked and sorted peas, toss them for a few minutes over the heat, season, moisten with broth just to cover and let it cook.
When they are tender, add a walnut-sized piece of butter worked with a spoonful of flour, let it boil for a minute and serve.
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 |
| cebo | onion |
| lard | bacon |
| reveni | to cook down |
| sauta | to toss |
| assaboura | to season |
| bagna | to moisten |
| bouioun | broth |
| farino | flour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 385, page 184. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.