Recipe no. 379 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 182.
Ingredients
- celery
- water
- salt
- bacon fat
- onion
- carrots
- bay leaf
- garlic
- pepper
- white wine
- broth
- skimmed fat
- thickened gravy
- gravy
Preparation
- PreparingCut a few celery stalks to the length you want, remove the tough leaves and trim them.
- BlanchingBlanch them for 10 minutes in salted water and drain them.
- AssemblingPut a few strips of bacon fat, rounds of onion and carrot, a bay leaf, 2 cloves of garlic into a saucepan and the celery on top.
- SweatingSet it over the heat, season with salt and pepper, cover the saucepan and let it sweat for a few minutes.
- DeglazingWhen the vegetables start to take on colour, moisten with a glass of white wine and a few spoonfuls of broth and skimmed fat.
- CookingLet it cook covered.
- SauceOnce they are tender, strain the cooking liquid, skim off the fat and add a good ladleful of thickened gravy and as much good gravy.
- ServingBring to the boil and pour over the celery which you will have arranged on a dish or in a vegetable dish.
Reboul's text
Cut a few celery stalks to the length you want, remove the tough leaves and trim them; blanch them for 10 minutes in salted water and drain them. Put a few strips of bacon fat, rounds of onion and carrot, a bay leaf, 2 cloves of garlic into a saucepan and the celery on top; set it over the heat, season with salt and pepper, cover the saucepan and let it sweat for a few minutes. When the vegetables start to take on colour, moisten with a glass of white wine and a few spoonfuls of broth and skimmed fat; let it cook covered. Once they are tender, strain the cooking liquid, skim off the fat and add a good ladleful of thickened gravy and as much good gravy. Bring to the boil and pour over the celery which you will have arranged on a dish or in a vegetable dish.
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 |
|---|---|
| blanqueja | to blanch |
| susa | to sweat |
| bagna | to moisten |
| coulis | thickened gravy |
| jus | gravy |
| agouta | to drain |
| couire | to cook |
| roundello | rounds |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 379, page 182. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.