Recipe no. 418 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 195.
Ingredients
- potatoes
- butter
- flour
- milk
- salt
- pepper
- nutmeg
Preparation
- Preparing the saucePut an egg-sized piece of butter into a saucepan with a spoonful of flour, heat it without browning and moisten with half a litre of boiling milk to obtain a light sauce; season it with salt, pepper and nutmeg.
- SimmeringThe potatoes being cooked and cut as above, put them into this sauce to simmer for a few moments.
Reboul's text
Put an egg-sized piece of butter into a saucepan with a spoonful of flour, heat it without browning and moisten with half a litre of boiling milk to obtain a light sauce; season it with salt, pepper and nutmeg, bring to the boil for a few minutes, and, the potatoes being cooked and cut as above, put them into this sauce to simmer for a few moments.
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 |
|---|---|
| sausso | sauce |
| caufa | to heat |
| muia | to moisten |
| mitouna | to simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 418, page 195. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.