Recipe no. 593 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 262.
Ingredients
- celery
- meat juice
- thickened gravy
Preparation
- Preparing the celeryTrim, wash and blanch, then refresh. Drain.
- CanningArrange in cans as for asparagus. Cover with good meat juice or thickened gravy.
- Cooking in the water bathSolder the lid and give an hour and a half in the water bath.
Reboul's text
Trimmed, washed and blanched, then refreshed, drain them and arrange them in cans like those used for asparagus; cover them with good meat juice or thickened gravy, have the lid soldered and give them an hour and a half 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 |
|---|---|
| àpi | celery |
| esgouta | drain |
| espargo | asparagus |
| jus | meat juice |
| curbecèu | lid |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 593, page 262. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.