Recipe no. 164 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 85.
Ingredients
- butter
- flour
- milk
- sea urchins
Preparation
- PreparationPut into a saucepan a piece of butter the size of an egg, 2 tablespoons of flour and stir over the heat without letting it colour, moisten with 2 decilitres of boiling milk to obtain a thick sauce; season, let cook a few minutes and mix into this sauce, just before serving, a decilitre of sea urchin puree.
Reboul's text
Put into a saucepan a piece of butter the size of an egg, 2 tablespoons of flour and stir over the heat without letting it colour, moisten with 2 decilitres of boiling milk to obtain a thick sauce; season, let cook a few minutes and mix into this sauce, just before serving, a decilitre of sea urchin puree.
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 |
|---|---|
| vira | stir |
| muia | moisten |
| purèio | puree |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 164, page 85. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.