Recipe no. 413 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 193.
Ingredients
- potatoes
- water
- salt
- butter
- flour
- eggs
- cheese
- oil
Preparation
- Cooking the potatoesCook 3 or 4 potatoes in salted water, pass them through a sieve after draining them well.
- Preparing the doughPut an egg-sized piece of butter in a saucepan with half a glass of water and bring to the boil; briskly stir in 50 grams of flour with a wooden spoon, work it thus for 2 or 3 minutes over the heat.
- MixingAdd 4 eggs one after another, mixing well; add the prepared potato purée to this dough, season with salt, pepper and nutmeg and a pinch of grated cheese.
- FryingTake this dough with the spoon in small walnut-sized amounts and drop them into hot oil; they should not sear at once and should double in volume. Set the pan over the heat and stir them with a skimmer; when they are a nice colour, take them out onto a colander.
Reboul's text
Cook 3 or 4 potatoes in salted water, pass them through a sieve after draining them well.
Meanwhile, put an egg-sized piece of butter in a saucepan with half a glass of water and bring to the boil; briskly stir in 50 grams of flour with a wooden spoon, work it thus for 2 or 3 minutes over the heat. Add 4 eggs one after another, mixing well; add the prepared potato purée to this dough, season with salt, pepper and nutmeg and a pinch of grated cheese.
Take this dough with the spoon in small walnut-sized amounts and drop them into hot oil; they should not sear at once and should double in volume. Set the pan over the heat and stir them with a skimmer; when they are a nice colour, take them out onto a colander.
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 |
|---|---|
| sedas | sieve |
| burre | butter |
| farino | flour |
| iòu | eggs |
| past | dough |
| òli | oil |
| escumadouiro | skimmer |
| passadouiro | colander |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 413, page 193. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.