Recipe no. 427 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 200.
Ingredients
- spinach
- eggs
- butter
- cream
Preparation
- PrepareCreamed spinach, poached eggs as in the previous recipe.
- DressingDress as for the eggs with sorrel.
- VariationSpinach or sorrel served simply with hard-boiled or soft-boiled eggs.
Reboul's text
Prepare your spinach as indicated for creamed spinach, and the eggs as we have just described.
Dress as for the eggs with sorrel.
Spinach, as well as sorrel, is also served quite simply with hard-boiled or soft-boiled eggs.
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 |
|---|---|
| espinarc | spinach |
| crèmo | cream |
| iòu | eggs |
| enlugra | to poach |
| endreissa | dress |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 427, page 200. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.