Recipe no. 12 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 15.
Ingredients
- 2 or 3 leeks
- 2 tablespoons of olive oil
- 5 to 6 potatoes
- 3 litres of water
- Salt
Preparation
- Preparing the leeksClean 2 or 3 leeks, split them into 4 after removing the green part, cut them finely.
- Browning in oilPut them into a stockpot with 2 tablespoons of olive oil; brown over the heat without letting them colour too much.
- Potatoes and waterAdd 5 to 6 potatoes cut into 4, moisten with 3 litres of water, salt.
- CookingLet cook for about 2 hours.
- StrainingThen strain through a sieve.
Reboul's text
Clean 2 or 3 leeks, split them into 4 after removing the green part, cut them finely and put them into a stockpot with 2 tablespoons of olive oil; brown over the heat without letting them colour too much,
add 5 to 6 potatoes cut into 4, moisten with 3 litres of water, salt and let cook for about 2 hours.
Then strain through a 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 |
|---|---|
| pòrri | leeks |
| òli | olive oil |
| oulo | stockpot |
| aigo | water |
| sau | salt |
| passadouiro | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 12, page 15. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.