Recipe no. 177 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 89.
Ingredients
- poultry flesh
- panada
- eggs
- butter
- double cream
- thick cream
Preparation
- PreparationTake about 250 grams of poultry flesh, add panada, eggs, butter, just as above, finish as described. To make them softer and more delicate, it is enough to add 2 spoonfuls of double cream or thick cream.
Reboul's text
Take about 250 grams of poultry flesh, add panada, eggs, butter, just as above, finish as described.
To make them softer and more delicate, it is enough to add 2 spoonfuls of double cream or thick cream.
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 |
|---|---|
| raviolo | quenelles |
| pan-cue | panada |
| tihous | delicate |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 177, page 89. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.