Recipe no. 22 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 19.
Ingredients
- 1 dozen turnips
- 50 g of butter
- Salt
- Pepper
- 1 litre of water
- 1 litre of milk
- 50 g of fresh butter
- Nutmeg
- Bread
Preparation
- SofteningSlice a dozen turnips as above, put them into a saucepan with 50 g of butter, let them soften, season with salt and pepper, then moisten with a litre of water.
- Cooking and strainingLet cook, strain through a sieve, add a litre of boiling milk, keep warm without letting it boil.
- FinishJust before serving, work in 50 g of fresh butter, a touch of grated nutmeg, and pour into the tureen over slices of bread.
Reboul's text
Slice a dozen turnips as above, put them into a saucepan with 50 g of butter, let them soften, season with salt and pepper, then moisten with a litre of water;
let cook, strain through a sieve, add a litre of boiling milk, keep warm without letting it boil;
just before serving, work in 50 g of fresh butter, a touch of grated nutmeg, and 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 |
| aprima | slice |
| casseirolo | saucepan |
| burre | butter |
| reveni | soften |
| sau | salt |
| pebre | pepper |
| bagna | moisten |
| couire | cook |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 22, page 19. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.