Recipe no. 166 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 85.
Ingredients
- shallots
- bouquet garni
- pepper
- Bordeaux
- coulis sauce
- butter
- lemon
Preparation
- PreparationPut into a small saucepan 2 finely chopped shallots, a bouquet garni, a pinch of pepper and a glass of Bordeaux wine. Set over the heat and let it reduce by half; add a spoonful or two of somewhat thick coulis sauce, let boil a few minutes, then take out the bouquet garni; incorporate a piece of butter the size of an egg, add the juice of a lemon, check the seasoning and serve.
Reboul's text
Put into a small saucepan 2 finely chopped shallots, a bouquet garni, a pinch of pepper and a glass of Bordeaux wine. Set over the heat and let it reduce by half; add a spoonful or two of somewhat thick coulis sauce, let boil a few minutes, then take out the bouquet garni; incorporate a piece of butter the size of an egg, add the juice of a lemon, check the seasoning 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 |
|---|---|
| chapouta | chopped |
| redurre | reduce |
| encourpoura | incorporate |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 166, page 85. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.