Recipe no. 426 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 199.
Ingredients
- tomato sauce
- eggs
Preparation
- Tomato saucePrepare tomato sauce (see the chapter on sauces), slightly thick.
- DressingPoach the eggs as in the previous recipe. Pour the sauce onto the platter, arrange the eggs on top.
Reboul's text
Prepare a tomato sauce as indicated in the chapter on sauces; keep it a little thick.
Poach your eggs as described above. Pour the sauce onto the platter and dress the eggs on top.
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 |
|---|---|
| sausso | sauce |
| toumàti | tomato |
| espés | thick |
| enlugra | to poach |
| iòu | eggs |
| endreissa | dress |
| plat | platter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 426, page 199. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.