Recipe no. 390 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 185.
Ingredients
- asparagus
- water
- salt
- peas
Preparation
- PreparingWhen the asparagus is too small, it is washed.
- TrimmingThe tough part is removed, then it is cut into small pieces.
- CookingIt is cooked in salted water.
- FinishingOnce cooked, drained and refreshed, it is then mixed with peas once the latter are cooked and ready to serve.
Reboul's text
When the asparagus is too small, it can hardly be used other than as tips, that is, as a garnish for entrées, omelettes, etc. They are then washed; the tough part is removed, then, cut into small pieces, they are cooked in salted water.
Once cooked, drained and refreshed, they are then mixed with peas once the latter are cooked and ready to 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 |
|---|---|
| espargo | asparagus |
| lava | to wash |
| coupa | to cut |
| aigo | salted water |
| couire | to cook |
| agouta | to drain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 390, page 185. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.