Recipe no. 670 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 283.
Ingredients
- capers
- vinegar
Preparation
- Prepare and preservePrepare and preserve the capers like the peppers, but with no need to change the vinegar since they do not release water.
Reboul's text
They are prepared and preserved like the peppers, but it is not necessary to change the vinegar, since they do not release water.
The caper plays a great part in southern cooking. It goes into all piquant sauces, into certain white sauces and into a host of culinary preparations. Its preservation is therefore of some importance.
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 |
|---|---|
| tapeno | capers |
| vinaigre | vinegar |
| pebroun | peppers |
| sausso | sauces |
| cousin | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 670, page 283. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.