Recipe no. 170 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 86.
Ingredients
- Hollandaise sauce
- English mustard
Preparation
- PreparationMade just like Hollandaise sauce, adding, at the last moment, a spoonful of English mustard.
Reboul's text
Made just like Hollandaise sauce, adding, at the last moment, a spoonful of English mustard.
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 |
|---|---|
| moustardo | English mustard |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 170, page 86. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.