Recipe no. 430 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 200.
Ingredients
- eggs
- onions
- butter
- mushrooms
- flour
- milk
- bouquet garni
- salt
- pepper
- nutmeg
- breadcrumbs
- grated cheese
Preparation
- Prepare the eggsHard-boil 5 to 6 eggs. Remove the shell, cut in two. Set aside the yolks, arrange the whites on a buttered gratin dish.
- StuffingChop 2 onions, brown in butter. Add chopped mushrooms, egg yolks. Season with salt, pepper, nutmeg.
- SauceButter and flour roux. Moisten with milk. Add bouquet garni, season. Cook 15 minutes, strain. Add 2 spoonfuls of sauce to the stuffing.
- GratinFill the halves of egg with the stuffing. Pour over the sauce. Sprinkle with breadcrumbs (or grated cheese). Drizzle with melted butter. Gratinate in the oven.
Reboul's text
Hard-boil 5 or 6 eggs, remove the shell and cut them in two lengthwise; take out the yolk, which you set on a plate, arrange the eggs on a buttered gratin dish.
Chop 2 onions finely, which you brown in butter in a small casserole; when they are of a fine colour, add about the same volume of chopped mushrooms, then the yolks that you have set aside; mix the whole well and season with salt, pepper, nutmeg.
Separately, put a piece of butter into a casserole with a spoonful of flour, heat without browning and moisten with half a litre of boiling milk; let it cook a quarter of an hour with a bouquet garni and seasoning, then strain; add two tablespoons of this sauce to the prepared stuffing and, with it, fill the halves of egg from which you have removed the yolk; pour the prepared sauce over them and sprinkle with breadcrumbs. Some people add grated cheese. Drizzle with melted butter and gratinate.
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 |
| couquiho | shell |
| jaune | yolk |
| plat | dish |
| gratin | gratin |
| burre | butter |
| cebo | onions |
| champignoun | mushrooms |
| farço | stuffing |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 430, page 200. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.