Recipe no. 414 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 193.
Ingredients
- bacon
- butter
- lard
- onion
- tomatoes
- gravy
- water
- bouquet garni
- garlic
- potatoes
- flour
Preparation
- Preparing the baconCut 200 grams of lean bacon into dice and cook it down in a saucepan with butter or lard with a chopped onion.
- Adding the tomatoesThen add a spoonful of tomato purée or a few chopped tomatoes, which you then cook down together.
- CookingMoisten with gravy or water, as needed; season; add a bouquet garni, a clove of garlic and the potatoes cut into wedges or thick slices and let it cook briskly.
- FinishingTake out the bouquet before serving and thicken the sauce a little with a bit of diluted flour.
Reboul's text
Cut 200 grams of lean bacon into dice and cook it down in a saucepan with butter or lard with a chopped onion; then add a spoonful of tomato purée or a few chopped tomatoes, which you then cook down together. Moisten with gravy or water, as needed; season; add a bouquet garni, a clove of garlic and the potatoes cut into wedges or thick slices and let it cook briskly. Take out the bouquet before serving and thicken the sauce a little with a bit of diluted flour.
Some potatoes do not need this thickening, there are some that break down more or less as they cook and thicken the sauce by themselves. But yellow-fleshed potatoes, generally staying intact, need to be thickened a little.
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 |
|---|---|
| lard | bacon |
| reveni | to cook down |
| burre | butter |
| sahin | lard |
| cebo | onion |
| toumàti | tomatoes |
| amaneu | bouquet garni |
| aiet | garlic |
| sausso | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 414, page 193. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.