Recipe no. 429 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 200.
Ingredients
- eggs
- onions
- butter
- flour
- milk
- bouquet garni
- salt
- pepper
- nutmeg
Preparation
- Hard-boil the eggsBoil 5 or 6 eggs in water until hard.
- OnionsSlice 3 to 4 onions finely. Brown in butter without colouring, cook over low heat. Roux with flour.
- SauceMoisten with milk, add bouquet garni, season with salt, pepper, nutmeg. Cook 20 minutes. Remove the bouquet garni.
- FinishAdd the eggs cut into slices. Keep warm without boiling until serving.
Reboul's text
Hard-boil 5 or 6 eggs.
Meanwhile, slice 3 or 4 onions very finely, which you brown in butter without letting them colour; they must be cooked without browning; for this, take a casserole not too large and let it go very slowly, that is over a low heat; add a spoonful of flour which you mix in well and moisten with half a litre of boiling milk; add a bouquet garni, season with salt, pepper, nutmeg and let it cook 20 minutes; then take out the bouquet garni and put in the eggs, each cut into 5 or 6 slices. Keep warm without letting it boil until the moment of serving.
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 |
|---|---|
| dursi | to hard-boil |
| iòu | eggs |
| cebo | onions |
| aprima | slice |
| burre | butter |
| coulouri | to colour |
| fiò | fire |
| farino | flour |
| la | milk |
| amaneu | bouquet garni |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 429, page 200. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.