Recipe no. 157 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 83.
Ingredients
- madeira
- coulis sauce
Preparation
- Reducing and finishReduce a glass of madeira; once reduced by three quarters, add 2 large spoonfuls of coulis sauce, bring to a boil and skim; when the sauce has reached the right consistency and a perfect seasoning, use it.
Reboul's text
Reduce a glass of madeira; once reduced by three quarters, add 2 large spoonfuls of coulis sauce, bring to a boil and skim; when the sauce has reached the right consistency and a perfect seasoning, use 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 |
|---|---|
| despuia | skim |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 157, page 83. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.