Recipe no. 21 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 18.
Ingredients
- 1 dozen turnips
- 2 spoonfuls of goose fat
- Salt
- Pepper
- Water or broth
- Bread
Preparation
- BrowningPeel a dozen good, tender turnips, slice them, put them into a saucepan with 2 spoonfuls of goose fat; brown over low heat, stirring with a wooden spoon, season with salt and pepper, moisten with water or broth and let cook.
- StrainingThen strain through a sieve, keep warm and, just before serving, pour into the tureen over slices of bread.
Reboul's text
Peel a dozen good, tender turnips, slice them, put them into a saucepan with 2 spoonfuls of goose fat; brown over low heat, stirring with a wooden spoon, season with salt and pepper, moisten with water or broth and let cook;
then strain through a sieve, keep warm and, just before serving, pour into the tureen over slices of bread.
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 |
|---|---|
| nabet | turnips |
| peluca | peel |
| aprima | slice |
| casseirolo | saucepan |
| graisso | goose fat |
| reveni | brown |
| fiò | heat |
| boulega | stir |
| cuié | spoon |
| pebre | pepper |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 21, page 18. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.