Recipe no. 417 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 195.
Ingredients
- potatoes
- broth
- lemon
- pepper
- nutmeg
- butter
- parsley
Preparation
- CookingChoose yellow-fleshed potatoes and cook them in their skins.
- PreparingOnce peeled and cut into slices, put them into a saucepan with a few spoonfuls of broth, lemon juice, salt, pepper and nutmeg and boil briskly.
- TossingAdd a piece of butter, a pinch of chopped parsley; toss them briskly to thicken them and serve them in a vegetable dish.
Reboul's text
Choose yellow-fleshed potatoes and cook them in their skins. Once peeled and cut into slices, put them into a saucepan with a few spoonfuls of broth, lemon juice, salt, pepper and nutmeg and boil briskly; add a piece of butter, a pinch of chopped parsley; toss them briskly to thicken them and serve them in a vegetable dish.
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 |
|---|---|
| raubo | skin |
| bouie | to boil |
| liga | to thicken |
| sauta | to toss |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 417, page 195. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.