Recipe no. 20 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 18.
Ingredients
- 2 or 3 leeks
- Oil
- Squash
- Water
- Salt
- 250 g of rice
Preparation
- Browning the leeksSlice 2 or 3 leeks, brown them in oil, add the squash cut into small pieces, moisten with a few litres of water and let cook.
- StrainingThen strain through a sieve and return it to the stockpot; check that it is properly salted.
- Cooking and adding the riceCook 250 g of rice in half a litre of water with a pinch of salt; when it has softened, add it to the squash puree.
Reboul's text
Slice 2 or 3 leeks, brown them in oil, add the squash cut into small pieces, moisten with a few litres of water and let cook.
Then strain through a sieve and return it to the stockpot; check that it is properly salted.
Cook 250 g of rice in half a litre of water with a pinch of salt; when it has softened, add it to the squash puree.
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 |
|---|---|
| aprima | slice |
| pòrri | leeks |
| reveni | brown |
| òli | oil |
| coucourdo | squash |
| bagna | moisten |
| aigo | water |
| sedas | sieve |
| sau | salt |
| ris | rice |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 20, page 18. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.