Recipe no. 591 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 262.
Ingredients
- asparagus
- water
- salt
Preparation
- Choosing and preparingChoose thick white or purple asparagus, even and freshly cut. Scrape and wash.
- BlanchingPlunge into boiling salted water for a few minutes only to blanch.
- CoolingTake the asparagus out to refresh them.
- Canning and cookingArrange in cans exactly of their length, cover with lightly salted cold water. Solder the lid and cook in the water bath for an hour of boiling.
Reboul's text
The thick white or purple ones are preferable for preserving. Chosen even and freshly cut, scraped and washed, plunge them into boiling salted water for a few minutes only to blanch them; then take them out to refresh them.
Arrange them in cans exactly of their length, covered with lightly salted cold water; have the lid soldered and pass them through the water bath, giving them an hour of boiling.
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 |
|---|---|
| espargo | asparagus |
| vióulet | purple |
| aigo | boiling water |
| sala | salted |
| blanqueja | to blanch |
| curbecèu | lid |
| ban-marìo | water bath |
| boui | boiling |
| brasa | to solder |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 591, page 262. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.