Recipe no. 5 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 12.
Ingredients
- Broth
- Tapioca, one tablespoon per cup
- Egg yolk, one per person
- Cream or milk, one spoonful
- Grated nutmeg, a small touch
Preparation
- Cooking the tapiocaSprinkle, into boiling broth, a tablespoon of tapioca per cup and let it cook for 5 to 6 minutes.
- Binding with eggJust before serving, put one egg yolk per person into the tureen with a spoonful of cream or milk and a small touch of grated nutmeg.
- FinishPour in a few spoonfuls of the soup first, mix well, then empty in the rest and send it to table.
Reboul's text
Sprinkle, into boiling broth, a tablespoon of tapioca per cup and let it cook for 5 to 6 minutes.
Just before serving, put one egg yolk per person into the tureen with a spoonful of cream or milk, and a small touch of grated nutmeg, if that flavour is not disliked; pour in a few spoonfuls of the soup first, mix well, then empty in the rest and send it to table.
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 |
|---|---|
| bouioun | broth |
| boui | boiling |
| cuierado | spoonful |
| jaune | egg yolk |
| crèmo | cream |
| la | milk |
| muscado | nutmeg |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 5, page 12. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.