Recipe no. 431 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 201.
Ingredients
- eggs
- poultry croquette mixture
- beaten egg
- breadcrumbs
- oil
- tomato sauce
Preparation
- PrepareHard-boil the eggs. Remove the shell, cut in two. Fill each half with poultry croquette mixture, shape it.
- Coating and fryingPass through beaten egg, roll in breadcrumbs. Plunge into hot frying fat, sear. A minute is enough. Serve on tomato sauce.
Reboul's text
Hard-boil them as above, remove the shell and cut them in two; put on each half a spoonful of poultry croquette mixture, giving it a nice shape;
Pass them through beaten egg, roll them in breadcrumbs and plunge them into hot frying fat. They must sear quickly. A minute is enough to fry them; serve them on tomato sauce.
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 |
| couquiho | shell |
| mita | half |
| formo | shape |
| iòu | egg |
| batu | beaten |
| fregiduro | frying fat |
| toumàti | tomato |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 431, page 201. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.