Recipe no. 275 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 134.
Ingredients
- sausages
- water
- butter
- lard
- onion
- rice
- broth
- celery
- white wine
- flour
Preparation
- Preparing the sausagesPrick the sausages with a few pinpricks and blanch them 2 minutes in lukewarm water to prevent them from bursting.
- Browning the sausagesArrange the sausages in a saute pan or small pan with a piece of butter or lard the size of an egg at the bottom, brown them gently, turning them.
- Cooking the riceDrain the fat rendered by the sausages into a saucepan, brown a finely chopped onion and 250 g of rice in it, moisten with half a litre of broth stock, season, garnish with a bouquet with celery predominating, cover and let cook.
- Deglazing and finishingAdd a glass of white wine to the sausages to deglaze their bottom and let it simmer gently. Prepare a clear sauce with butter and flour moistened with broth, pour it into the sausages.
- DressingArrange the rice in a dome on a dish, arrange the sausages on top and pour the sauce over the whole.
Reboul's text
Prick the sausages with a few pinpricks, blanch them 2 minutes in lukewarm water (this prevents them from bursting); then arrange them in a saute pan or small pan on the bottom of which you will have melted a piece of butter or lard the size of an egg. Let them brown very gently, turning them; drain off the fat they have rendered into a saucepan in which you will brown a finely chopped onion and 250 grams of rice; moisten this rice with half a litre of broth stock; season and garnish with a bouquet in which celery predominates; cover and let cook.
Add to the sausages, to deglaze their bottom, a glass of white wine; let it simmer gently.
While the sausages and rice finish cooking, put into a small saucepan a piece of butter the size of an egg with a tablespoon of flour; stir a moment over the heat and moisten with broth to obtain a clear sauce. Let it reduce briefly, and pour it over the sausages. Then arrange the rice in a dome on a dish, the sausages arranged on top, and pour the sauce over the whole.
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 |
|---|---|
| aigo | lukewarm water |
| reveni | brown |
| agouta | drain |
| ris | rice |
| bagna | moisten |
| bouioun | broth |
| sausso | sauce |
| dreissa | arrange |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 275, page 134. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.