Recipe no. 608 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 266.
Ingredients
- butter
Preparation
- Melting the butterPut the butter to melt in a saucepan over gentle heat.
- Clarifying and decantingClarify and decant well.
- Filling the cansFill cans up to three centimetres from the rim. Let it cool.
- Cooking in the water bathSolder and give an hour of boiling in the water bath.
Reboul's text
Put the butter to melt in a saucepan over gentle heat. Well clarified and decanted, fill cans with it up to 3 centimetres from the rim; once cooled have them soldered, and give an hour of boiling in the water bath.
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 |
|---|---|
| burre | butter |
| casseirolo | saucepan |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 608, page 266. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.