Recipe no. 19 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 18.
Ingredients
- Lentils
- Water
- Salt
- Leek
- Carrots
- Onion
- Cloves
- Garlic
- Bread
- Butter
Preparation
- Prepare as the previous recipeProceed exactly as above, replacing the rice with small bread croutons fried in butter, but only just before serving.
Reboul's text
Proceed exactly as above, replacing the rice with small bread croutons fried in butter, but only just before serving.
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 |
|---|---|
| lentiho | lentils |
| croustet | croutons |
| pan | bread |
| fragi | fried |
| burre | butter |
| servi | serve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 19, page 18. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.