Recipe no. 35 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 24.
Ingredients
- Butter (a lump the size of an egg, plus a walnut-sized lump)
- White of two leeks
- Water
- Milk
- Vermicelli
- Salt
- Pepper
- Nutmeg
Preparation
- Melting the butterPut into a pan or saucepan a lump of butter the size of an egg and the white of two leeks, finely chopped.
- BrowningBrown for a few moments without letting it colour.
- MoisteningMoisten with half water and half milk and bring to a boil for a few minutes.
- SeasoningSeason with salt, pepper and nutmeg.
- VermicelliAdd the vermicelli needed to obtain a slightly thick soup.
- FinishJust before serving, mix into the soup a lump of fresh butter the size of a walnut.
Reboul's text
Put into a pan or saucepan a lump of butter the size of an egg and the white of two leeks, finely chopped.
Brown for a few moments without letting it colour; moisten with half water and half milk, and bring to a boil for a few minutes; season and add the vermicelli needed to obtain a slightly thick soup; season with salt, pepper and nutmeg, and just before serving, mix into this soup a lump of fresh butter the size of a walnut.
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 |
|---|---|
| burre | butter |
| pòrri | leeks |
| aigo | water |
| la | milk |
| verlichèlli | vermicelli |
| poutage | soup |
| sau | salt |
| pebre | pepper |
| muscado | nutmeg |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 35, page 24. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.