Recipe no. 372 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 180.
Ingredients
- salsify
- butter
- flour
- broth
- pepper
- nutmeg
- salt
- egg yolks
- lemon
Preparation
- PreparingScrape and wash the salsify and cut it into sticks of equal length.
- Cooking in a white liquidCook it in a white cooking liquid as above.
- Making the sauceMix in a saucepan an egg-sized piece of butter with a spoonful of flour; give it a few turns over the heat without letting it brown; moisten with half a litre of broth; cook it; season with pepper and nutmeg, and a little salt if needed.
- SimmeringThe salsify being cooked and well drained, put it to simmer for a few minutes in the sauce you have prepared.
- FinishingJust before serving, stir in a liaison made of two egg yolks, a walnut-sized piece of butter and the juice of a lemon.
Reboul's text
Scrape and wash the salsify and cut it into sticks of equal length, then cook it in a white cooking liquid as above.
Mix in a saucepan an egg-sized piece of butter with a spoonful of flour; give it a few turns over the heat without letting it brown; moisten with half a litre of broth; cook it; season with pepper and nutmeg, and a little salt if needed.
The salsify being cooked and well drained, put it to simmer for a few minutes in the sauce you have prepared.
Just before serving, stir in a liaison made of two egg yolks, a walnut-sized piece of butter and the juice of a lemon.
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 |
|---|---|
| liesoun | liaison |
| mitouna | to simmer |
| besuscla | to brown |
| bagna | to moisten |
| assaboura | to season |
| farino | flour |
| bouioun | broth |
| burre | butter |
| agouta | to drain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 372, page 180. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.