Recipe no. 156 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 83.
Ingredients
- oil
- onion
- mushrooms
- truffles
- tomato puree
- broth
- jus
- fish
- carrots
- thyme
- bay leaf
- parsley
- white wine
- water
- flour
Preparation
- Preparing the elementsPut a few spoonfuls of oil into a saucepan with a finely chopped onion, let it brown lightly; add a handful of chopped mushrooms, let them dry out over the heat, add 3 or 4 chopped truffles, a spoonful of tomato puree in sauce.
- MoisteningMoisten with 2 or 3 spoonfuls of broth or jus if it is for a meat dish, or fish broth if it is for a lean dish. (This last is set with a few fish bones or small fish, a few slices of onion and carrot, thyme, bay leaf, parsley, moistened half water and half white wine.)
- Binding and finishBind this sauce with a spoonful of flour mixed with water, season and let cook until the moment of using it.
Reboul's text
Put a few spoonfuls of oil into a saucepan with a finely chopped onion, let it brown lightly; add a handful of chopped mushrooms, let them dry out over the heat, add 3 or 4 chopped truffles, a spoonful of tomato puree in sauce.
Moisten with 2 or 3 spoonfuls of broth or jus if it is for a meat dish, or fish broth if it is for a lean dish. (This last is set with a few fish bones or small fish, a few slices of onion and carrot, thyme, bay leaf, parsley, moistened half water and half white wine.)
Bind this sauce with a spoonful of flour mixed with water, season and let cook until the moment of using it.
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 |
|---|---|
| besuscla | brown |
| desseca | dry out |
| purèio | tomato puree |
| muia | moisten |
| farino | flour mixed with water |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 156, page 83. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.