Recipe no. 174 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 87.
Ingredients
- vinegar
- shallots
- bouquet garni
- flour
- butter
- broth
- water
- egg yolks
- chervil
- chives
- parsley
- tarragon
- gherkins
- capers
Preparation
- Preparing the saucePut to reduce in a saucepan half a glass of good vinegar, 2 finely chopped shallots and a bouquet garni. When it has all reduced, take out the bouquet, add a spoonful of flour after having melted a piece of butter the size of a walnut, mix and moisten with broth or boiling water to obtain a thick sauce; add 2 egg yolks, incorporate 50 grams of butter without letting it boil.
- Preparing the herb pureeYou will have beforehand prepared an herb puree made as follows: a handful of chervil, chives, parsley and tarragon pounded in a mortar with two gherkins, a few capers and a piece of butter the size of an egg, the whole strained through a sieve. Add this puree to the sauce and work it well.
Reboul's text
Put to reduce in a saucepan half a glass of good vinegar, 2 finely chopped shallots and a bouquet garni. When it has all reduced, take out the bouquet, add a spoonful of flour after having melted a piece of butter the size of a walnut, mix and moisten with broth or boiling water to obtain a thick sauce; add 2 egg yolks, incorporate 50 grams of butter without letting it boil.
You will have beforehand prepared an herb puree made as follows: a handful of chervil, chives, parsley and tarragon pounded in a mortar with two gherkins, a few capers and a piece of butter the size of an egg, the whole strained through a sieve. Add this puree to the sauce and work it well.
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 | chopped |
| foundre | melt |
| muia | moisten |
| purèio | herb puree |
| mourtié | mortar |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 174, page 87. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.