Recipe no. 161 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 84.
Ingredients
- butter
- flour
- water
- egg yolks
- lemon
Preparation
- PreparationMelt in a saucepan a piece of butter the size of a walnut, add a spoonful of flour, moisten with a glass of boiling water, work this sauce well so that no lumps remain; do not let it boil, it should be fairly thick; add 2 egg yolks; mix well while incorporating little by little 50 grams of fresh butter; season and add the juice of a lemon.
Reboul's text
Melt in a saucepan a piece of butter the size of a walnut, add a spoonful of flour, moisten with a glass of boiling water, work this sauce well so that no lumps remain; do not let it boil, it should be fairly thick; add 2 egg yolks; mix well while incorporating little by little 50 grams of fresh butter; season and add the juice of a lemon.
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 |
|---|---|
| foundre | melt |
| muia | moisten |
| grèuto | lumps |
| mescla | mix |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 161, page 84. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.