Recipe no. 162 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 84.
Ingredients
- Hollandaise sauce
- capers
Preparation
- PreparationMade just like Hollandaise sauce, adding a pinch of capers just before serving.
Reboul's text
Made just like Hollandaise sauce, adding a pinch of capers just before serving.
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 |
|---|---|
| tapeno | capers |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 162, page 84. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.