Recipe no. 301 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 148.
Ingredients
- chicken
- oil
- onion
- tomatoes
- white wine
- broth
- truffles
- mushrooms
- garlic
- eggs
- crayfish
- bread
- parsley
Preparation
- Cutting upCut up the chicken as usual
- Heating and browningHeat oil in a saucepan, brown the chicken until of a nice colour
- FlavouringAdd chopped onion, let it brown, add 8 finely chopped tomatoes
- Deglazing and cookingWhen the bottom begins to catch, moisten with white wine, let reduce, then add broth, season, add bouquet garni, sliced truffles and mushroom caps; cook
- FinishingWhen about to serve, add a touch of garlic
- DressingArrange on the dish with fried eggs, crayfish cooked in white wine and croutons around, sprinkle with chopped parsley
Reboul's text
Cut up the chicken as usual, arrange it in a saucepan where you have heated a few spoonfuls of oil; when it is of a nice colour, add a chopped onion, which you let brown, then 8 finely chopped tomatoes. When the bottom begins to catch, moisten with a glass of white wine, which you let reduce, then with 2 ladlefuls of broth, season; add a bouquet garni, a few sliced truffles and a dozen mushroom caps. Let cook.
When about to serve, add a touch of garlic. Arrange on the dish and, all around, a few fried eggs, crayfish cooked in white wine and half-heart-shaped bread croutons fried in oil; sprinkle with chopped parsley and send to table.
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 |
|---|---|
| reveni | brown |
| òli | oil |
| toumàti | tomatoes |
| vin | white wine |
| rabas | truffles |
| champignoun | mushrooms |
| escarabisso | crayfish |
| croustet | croutons |
| juvert | parsley |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 301, page 148. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.