Recipe no. 193 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 97.
Ingredients
- butter
- onion
- rice
- tomato puree
- broth
- salt
- pepper
- nutmeg
- bouquet garni
- celery
- grated cheese
- financière garnish
- coulis sauce
Preparation
- Cooking the riceBrown a finely chopped onion in butter in a saucepan with 500 grams of rice, sorted, washed and well drained; add a few spoonfuls of tomato puree; moisten with a litre of broth; season with salt, pepper, nutmeg, a bouquet garni with a stick of celery, and let cook 20 minutes in the oven, or over low heat with a lid topped with embers.
- AssemblingThen take out the bouquet; work in a few spoonfuls of grated cheese, and fill with this rizoto the mould or timbale you have chosen; with a spoon, hollow out the centre; fill this hollow with a financiere garnish; cover it with rice, finishing filling the mould; then turn the mould out onto a platter and keep it warm for a few minutes at the mouth of the oven.
- ServingWhen serving, remove the mould and pour a few spoonfuls of coulis sauce over the dish. Take care that the rice is firm when it is moulded, otherwise it would collapse once unmoulded.
Reboul's text
Brown a finely chopped onion in butter in a saucepan with 500 grams of rice, sorted, washed and well drained; add a few spoonfuls of tomato puree; moisten with a litre of broth; season with salt, pepper, nutmeg, a bouquet garni with a stick of celery, and let cook 20 minutes in the oven, or over low heat with a lid topped with embers.
Then take out the bouquet; work in a few spoonfuls of grated cheese, and fill with this rizoto the mould or timbale you have chosen; with a spoon, hollow out the centre; fill this hollow with a financière garnish; cover it with rice, finishing filling the mould; then turn the mould out onto a platter and keep it warm for a few minutes at the mouth of the oven.
When serving, remove the mould and pour a few spoonfuls of coulis sauce over the dish.
Take care that the rice is firm when it is moulded, otherwise it would collapse once unmoulded.
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 |
| ris | rice |
| muia | moisten |
| amaneu | bouquet garni |
| goubelet | timbale |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 193, page 97. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.