Recipe no. 160 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 84.
Ingredients
- onion
- lard
- flour
- broth
- lemon
- mustard
Preparation
- PreparationChop an onion finely, brown it in lard; once it has a good colour, add a spoonful of flour; do not let it colour further and moisten with a few spoonfuls of broth; season and let boil a few minutes; just before serving, add the juice of a lemon and a spoonful of mustard.
Reboul's text
Chop an onion finely, brown it in lard; once it has a good colour, add a spoonful of flour; do not let it colour further and moisten with a few spoonfuls of broth; season and let boil a few minutes; just before serving, add the juice of a lemon and a spoonful of 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 |
|---|---|
| chapouta | chop |
| reveni | brown |
| muia | moisten |
| moustardo | mustard |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 160, page 84. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.