Recipe no. 165 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 85.
Ingredients
- truffles
- madeira
- coulis sauce
Preparation
- PreparationChop 2 or 3 truffles finely, put them into a saucepan with a quarter glass of madeira; let it reduce by half, add 2 spoonfuls of coulis sauce, let boil 10 minutes, season highly and serve.
Reboul's text
Chop 2 or 3 truffles finely, put them into a saucepan with a quarter glass of madeira; let it reduce by half, add 2 spoonfuls of coulis sauce, let boil 10 minutes, season highly and serve.
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 |
|---|---|
| chapouta | chop |
| redurre | reduce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 165, page 85. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.