Recipe no. 175 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 88.
Ingredients
- hard-boiled eggs
- mustard
- salt
- pepper
- vinegar
- oil
- parsley
- chervil
- shallot
- chives
Preparation
- Preparing the baseHard-boil 2 eggs; take the yolks and crush them at the bottom of a salad bowl, add a spoonful of powdered mustard, salt, pepper and a dash of good vinegar.
- Incorporating the oil and finishPour in oil little by little, stirring with a whisk; you should obtain a sauce that is bound and flowing, that is, not too thick; add finely chopped parsley, chervil and shallot or chives.
Reboul's text
Hard-boil 2 eggs; take the yolks and crush them at the bottom of a salad bowl, add a spoonful of powdered mustard, salt, pepper and a dash of good vinegar.
Pour in oil little by little, stirring with a whisk; you should obtain a sauce that is bound and flowing, that is, not too thick; add finely chopped parsley, chervil and shallot or chives.
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 |
|---|---|
| couire | cook |
| engrana | crush |
| saladié | salad bowl |
| versa | pour |
| boulegant | stirring |
| fouit | whisk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 175, page 88. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.