Recipe no. 681 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 288.
Ingredients
- mushrooms
- morels
- St. George's mushrooms
- truffles
Preparation
- CleanClean carefully two hundred and fifty grams each of Paris mushrooms, morels, St. George's mushrooms and truffles.
- Slice and drySlice thinly, spread on a rack and dry first in the sun and then in a drying room, or in a baker's oven that has completely cooled.
- Reduce to powderWhen they become brittle, pound in a mortar to reduce to a very fine powder that is passed through a sieve.
- StoreStore in tightly closed boxes.
- UseA pinch mixed into a salmis gives it an exquisite flavour; it may season certain fish sauces, omelettes or scrambled eggs.
Reboul's text
Clean carefully: 250 grams of cultivated mushrooms known as Paris mushrooms, ditto morels, ditto St. George's mushrooms, ditto truffles.
Slice them thinly; spread them on a rack; dry them first in the sun and then in a drying room, or in a baker's oven that has completely cooled; when they become brittle, pound them in a mortar to reduce them to a very fine powder, which is passed through a sieve. It is then stored in tightly closed boxes.
A pinch of this powder mixed into a salmis gives it an exquisite flavour. It may also be used to season certain fish sauces, as well as omelettes, scrambled eggs, etc.
As these species cannot always be had at the same time, they may be prepared separately and mixed afterwards.
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 |
|---|---|
| champignoun | mushrooms |
| muscadèu | St. George's mushrooms |
| rabas | truffles |
| mourtié | mortar |
| sàlmi | salmis |
| sausso | sauces |
| iòu | eggs |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 681, page 288. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.