Recipe no. 163 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 84.
Ingredients
- Hollandaise sauce
- sea urchins
Preparation
- PreparationPrepare about 2 decilitres of Hollandaise sauce, a little thick; just before serving, incorporate into this sauce, whisking it with a kitchen whisk, about a decilitre of sea urchin puree, that is, the roe of the urchins strained through a fine sieve.
Reboul's text
Prepare about 2 decilitres of Hollandaise sauce, a little thick; just before serving, incorporate into this sauce, whisking it with a kitchen whisk, about a decilitre of sea urchin puree, that is, the roe of the urchins strained through a fine sieve.
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 |
|---|---|
| encourpoura | incorporate |
| fouit | kitchen whisk |
| purèio | puree |
| sedas | fine sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 163, page 84. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.