Recipe no. 650 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 276.
Ingredients
- carrot
- salt
Preparation
- Cook and preserveCook three quarters through and refresh. Put into casks, covered with salt water.
- Prepare before useAt the moment of using them, soak for a few minutes in plenty of water and finish their cooking.
- Generalizing the methodMost vegetables can be preserved in this way. It is enough to blanch them before putting them into brine, and to desalt them before using them and finishing their cooking.
Reboul's text
Cooked three quarters through and refreshed, put into casks, covered with salt water.
At the moment of using them, soak for a few minutes in plenty of water, and finish their cooking.
Most vegetables can be preserved in this way; it is enough to blanch them before putting them into brine, and to desalt them before using them and finishing their cooking.
In this way they can be kept for several months.
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 |
|---|---|
| tounèu | casks |
| aigo | water |
| sau | salt |
| atrempa | soak |
| couiesoun | cooking |
| blanqueja | blanch |
| aigo-sau | brine |
| descala | desalt |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 650, page 276. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.