Recipe no. 171 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 87.
Ingredients
- butter
- lemon
- salt
- pepper
- nutmeg
- parsley
Preparation
- PreparationMelt 50 grams of butter to a paste with the juice of a lemon, a pinch of salt, a little pepper, nutmeg and chopped parsley.
Reboul's text
Melt 50 grams of butter to a paste with the juice of a lemon, a pinch of salt, a little pepper, nutmeg and 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 |
|---|---|
| poumado | paste |
| muscado | nutmeg |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 171, page 87. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.