Recipe no. 31 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 22.
Ingredients
- Sorrel (well washed and shredded)
- Butter (a lump the size of an egg, plus another lump)
- Water
- Salt
- Pepper
- Nutmeg
- 2 eggs
- Milk
Preparation
- Melting the sorrelTake the sorrel, well washed and shredded with a knife, and put it into a saucepan in which a lump of butter the size of an egg has been melted.
- ReductionWhen its moisture is entirely reduced, moisten with water and let cook.
- SeasoningSeason with salt, pepper and nutmeg.
- BindingStrain two eggs into the tureen and beat them with a few spoonfuls of milk.
- MixingAdd a lump of butter and pour the soup in little by little, mixing well.
Reboul's text
Take the sorrel, well washed and shredded with a knife, and put it into a saucepan in which you will have melted a lump of butter the size of an egg.
When its moisture is entirely reduced, moisten with water and let cook; season with salt, pepper and nutmeg.
Just before serving, strain two eggs into the tureen; beat them with a few spoonfuls of milk; add a lump of butter, and pour the soup in little by little, mixing 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 |
|---|---|
| agradello | sorrel |
| cisela | shred |
| burre | butter |
| aigo | water |
| couire | cook |
| assaboura | season |
| pebre | pepper |
| muscado | nutmeg |
| iòu | egg |
| la | milk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 31, page 22. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.