Recipe no. 159 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 83.
Ingredients
- onion
- oil
- butter
- lard
- vinegar
- coulis sauce
- flour
- water
- bouquet garni
- garlic
- gherkins
- capers
Preparation
- PreparationChop an onion finely, brown it in oil, butter, or lard, according to taste; once it is browned, add a glass of good vinegar and let it reduce; then moisten with 2 large spoonfuls of coulis sauce, or else with the jus of the piece you are serving, thickening it if needed with a little flour mixed in a quarter glass of water; add a bouquet garni and a clove of garlic; let cook about twenty minutes, season, and add at the last moment 2 or 3 gherkins and a few chopped capers.
Reboul's text
Chop an onion finely, brown it in oil, butter, or lard, according to taste; once it is browned, add a glass of good vinegar and let it reduce; then moisten with 2 large spoonfuls of coulis sauce, or else with the jus of the piece you are serving, thickening it if needed with a little flour mixed in a quarter glass of water; add a bouquet garni and a clove of garlic; let cook about twenty minutes, season, and add at the last moment 2 or 3 gherkins and a few chopped capers.
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 |
| reveni | brown |
| rabinat | browned |
| redurre | reduce |
| muia | moisten |
| liga | bind |
| farino | flour mixed with water |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 159, page 83. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.