Recipe no. 23 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 19.
Ingredients
- 50 g of butter
- 4 or 5 onions
- 2 spoonfuls of flour
- 3 litres of broth
- 3 egg yolks
- 1 glass of milk
- Nutmeg
- Bread
- Butter
Preparation
- Softening and cookingPut 50 g of butter into a saucepan with 4 or 5 sliced onions, let them soften without browning, add 2 good spoonfuls of flour, let it colour lightly, moisten with 3 litres of broth, let cook, then strain through a fine sieve and keep warm.
- Binding and servingAdd a liaison of 3 egg yolks with a glass of milk and a touch of grated nutmeg; serve at the same time small croutons fried in butter.
Reboul's text
Put 50 g of butter into a saucepan with 4 or 5 sliced onions, let them soften without browning, add 2 good spoonfuls of flour, let it colour lightly, moisten with 3 litres of broth, let cook, then strain through a fine sieve and keep warm.
Add a liaison of 3 egg yolks with a glass of milk and a touch of grated nutmeg; serve at the same time small croutons fried in butter.
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 |
|---|---|
| burre | butter |
| casseirolo | saucepan |
| cebo | onions |
| reveni | soften |
| besuscla | browning |
| farino | flour |
| bouioun | broth |
| couire | cook |
| sedas | sieve |
| liesoun | liaison |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 23, page 19. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.