Recipe no. 32 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 23.
Ingredients
- Sorrel (well washed and shredded)
- Potatoes
- Butter
- Water
- Salt
- Pepper
- Nutmeg
- 2 eggs
- Milk
Preparation
- PreparationProceed as for the previous recipe, adding a few potatoes cut into four.
- StrainingWhen they are thoroughly cooked, crush them through a sieve or strain them through a fine sieve.
Reboul's text
Proceed as above, adding a few potatoes cut into four.
When they are thoroughly cooked, crush them through a sieve or strain them through a fine sieve.
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 |
| burre | butter |
| aigo | water |
| couire | cook |
| passadouiro | sieve |
| sedas | fine sieve |
| iòu | egg |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 32, page 23. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.