Recipe no. 412 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 193.
Ingredients
- potatoes
- oil
Preparation
- PreparingPrepare them as above, leaving out the whole egg; roll them in flour but a little larger, flatten them slightly with the blade of the knife and make some pattern on each.
- CookingPut a few spoonfuls of oil in a frying pan, heat it well, arrange your potatoes in it and let them cook gently; when they are coloured on one side, turn them so they are coloured on the other side as well.
Reboul's text
Prepare them as above, leaving out the whole egg; roll them in flour but a little larger, flatten them slightly with the blade of the knife and make some pattern on each. Put a few spoonfuls of oil in a frying pan, heat it well, arrange your potatoes in it and let them cook gently; when they are coloured on one side, turn them so they are coloured on the other side as well.
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 |
|---|---|
| farino | flour |
| coutèu | knife |
| òli | oil |
| sartan | frying pan |
| couire | to cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 412, page 193. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.