Recipe no. 26 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 20.
Ingredients
- Chestnuts
- Water
- Sprig of celery
- Salt
- Milk
- Bread
- Melted butter
Preparation
- Cooking the chestnutsPeel the chestnuts as above, put them to cook in a stockpot with about 2 litres of water for half a kilo of chestnuts, add a sprig of celery, the necessary salt and let cook.
- Straining and thinningThen strain the whole through a sieve, thin this puree with a few spoonfuls of boiling milk, pour into the tureen over slices of bread, drizzle with melted butter and gratinate.
Reboul's text
Peel the chestnuts as above, put them to cook in a stockpot with about 2 litres of water for half a kilo of chestnuts, add a sprig of celery, the necessary salt and let cook.
Then strain the whole through a sieve, thin this puree with a few spoonfuls of boiling milk, pour into the tureen over slices of bread, drizzle with melted butter and gratinate.
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 |
|---|---|
| amaroun | chestnuts |
| pluma | peel |
| oulo | stockpot |
| aigo | water |
| àpi | celery |
| sau | salt |
| couire | cook |
| passadouiro | sieve |
| purèio | puree |
| la | milk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 26, page 20. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.