Recipe no. 273 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 133.
Ingredients
- sausages
- lard
- onion
- flour
- broth
- water
- tomato puree
- garlic
- bay leaf
- pine mushrooms
Preparation
- Preparing the sausagesPrick the sausages with a pin, put them into a small pan with a few spoonfuls of lard and brown them not too briskly to prevent them bursting, turning them regularly.
- Making the sauceWhen the sausages are of a nice golden colour, take them out onto a plate. In the pan, colour a chopped onion, add a spoonful of flour, moisten with half a litre of broth or water to obtain a thick sauce.
- Finishing the cookingAdd to the sauce a spoonful of tomato puree, a crushed clove of garlic, a bay leaf and the sausages. Let cook over a low heat.
- Adding the mushroomsPick over and cut into pieces about half a kilo of pine mushrooms, saute them in a frying pan with a spoonful of lard, season and add to the sausages. Let cook a further ten minutes.
Reboul's text
Take a dozen sausages and prick them with a pin, put them into a small pan with a few tablespoons of lard and brown them over the heat, but not too briskly, as they would burst; turn them from time to time, and when they are of a nice golden colour, take them out onto a plate; put in their place a chopped onion and let it colour, add a good spoonful of flour, give it a few turns over the heat, moisten with half a litre of broth or, failing that, with water, to obtain a slightly thick sauce; add a spoonful of tomato puree, a crushed clove of garlic, a bay leaf and the sausages, and let cook over a low heat.
Meanwhile, pick over about half a kilo of pine mushrooms, cut them into pieces, saute them in a frying pan with a spoonful of lard, season and add them to the sausages; let cook a further ten minutes and serve.
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 |
|---|---|
| casseto | small pan |
| sahin | lard |
| reveni | brown |
| besuscla | colour |
| bagna | moisten |
| sausso | sauce |
| sauta | saute |
| pichot | low heat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 273, page 133. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.