Recipe no. 309 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 151.
Ingredients
- leftover chicken
- ham
- mushrooms
- truffles
- shortcrust pastry
- rolling pin
Preparation
- Preparing the mixtureCut leftover chicken into small dice, mix with the same volume of ham, mushrooms and truffles
- Making the mixturePrepare a mixture as for croquettes, keeping the sauce a little less thick
- CoolingLet cool
- Rolling the pastryRoll out a piece of shortcrust pastry
Reboul's text
With leftover chicken, cut into small dice, and the same volume of ham, mushrooms and truffles, prepare a mixture as for croquettes, keeping the sauce a little less thick; let cool.
Roll out with a rolling pin a piece of shortcrust pastry, make...
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 |
|---|---|
| poulassoun | chicken |
| champignoun | mushrooms |
| rabas | truffles |
| sausso | sauce |
| past | shortcrust pastry |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 309, page 151. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.