Recipe no. 131 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 70.
Ingredients
- seafood shell mixture
- short pastry
Preparation
- MixturePrepare a seafood shell mixture, cutting it a little finer. Turn it out onto a plate and let it cool.
- Pastry and finishingYou will also have prepared a short pastry; roll it out fairly thin, as described in the article on chicken rissoles, and finish the same way.
Reboul's text
Prepare a seafood shell mixture, cutting it a little finer. Turn it out onto a plate and let it cool.
You will also have prepared a short pastry; roll it out fairly thin, as described in the article on chicken rissoles, and finish the same way.
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 | rissoles |
| past | short pastry |
| abaisso | rolled sheet |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 131, page 70. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.