Recipe no. 373 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 181.
Ingredients
- salsify
- gravy
- thickened gravy
- parsley
Preparation
- PreparingCooked as described above, then drained.
- ServingPut it into a saucepan with a good gravy or a light thickened gravy. Just before serving, add a pinch of chopped parsley.
Reboul's text
Cooked as described above, then drained, put it into a saucepan with a good gravy or a light thickened gravy. Just before serving, add a pinch of chopped parsley.
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 |
|---|---|
| coulis | thickened gravy |
| agouta | to drain |
| jus | gravy |
| juvert | chopped parsley |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 373, page 181. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.