Recipe no. 17 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 18.
Ingredients
- Squash or pumpkin
- Leeks
- Other ingredients from the previous method
Preparation
- PrepareSame method as above, adding, at the same time as the leeks, the squash, or pumpkin, cut into square pieces.
Reboul's text
Same method as above, adding, at the same time as the leeks, the squash, or pumpkin, cut into square pieces.
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 |
|---|---|
| coucourdo | squash |
| coucourdo-verdo | pumpkin |
| pòrri | leeks |
| tros | pieces |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 17, page 18. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.