Recipe no. 374 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 181.
Ingredients
- salsify
- butter
- parsley
Preparation
- PreparingCooked and drained.
- BrowningPut it into a frying pan with a few spoonfuls of butter and let it brown lightly.
- FinishingSprinkle with chopped parsley and serve.
Reboul's text
Cooked and drained, put it into a frying pan with a few spoonfuls of butter and let it brown lightly; sprinkle with chopped parsley and serve.
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 |
|---|---|
| roussi | to brown lightly |
| burre | butter |
| saupica | to sprinkle |
| juvert | chopped parsley |
| agouta | to drain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 374, page 181. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.