Recipe no. 415 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 194.
Ingredients
- potatoes
- butter
- lard
- onion
- flour
- broth
- eggs
- cheese
- breadcrumbs
Preparation
- PreparingPeel the potatoes and cut them into slices about 3 millimetres thick.
- CookingCook down a finely chopped onion in a saucepan with butter or lard; add a spoonful of flour, and once it is all lightly browned, moisten with broth to obtain a light sauce plentiful enough that the potatoes are barely covered by it. Add a bouquet garni; season with salt, pepper and nutmeg and let it cook until they are quite tender and have absorbed nearly all the sauce.
- BrowningThen take out the bouquet, mix in 2 or 3 beaten eggs; pour it all into a gratin dish; sprinkle with breadcrumbs and cheese, drizzle with butter and brown in the oven.
Reboul's text
Peel the potatoes and cut them into slices about 3 millimetres thick.
Cook down a finely chopped onion in a saucepan with butter or lard; add a spoonful of flour, and once it is all lightly browned, moisten with broth to obtain a light sauce plentiful enough that the potatoes are barely covered by it. Add a bouquet garni; season with salt, pepper and nutmeg and let it cook until they are quite tender and have absorbed nearly all the sauce. Then take out the bouquet, mix in 2 or 3 beaten eggs; pour it all into a gratin dish; sprinkle with breadcrumbs and cheese, drizzle with butter and brown in the oven.
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 |
|---|---|
| trancho | slices |
| burre | butter |
| sahin | lard |
| cebo | onion |
| farino | flour |
| bouioun | broth |
| gratin | gratin |
| froumage | cheese |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 415, page 194. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.