Recipe no. 594 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 262.
Ingredients
- cepe
- water
- lemon
- salt
Preparation
- Preparing and cookingChoose firm and sound cepes. Trim and wash. Put in a saucepan with a few glasses of water, the lemon juice and the necessary salt. Cook a few minutes over the heat with the lid on.
- CanningArrange in cans with their cooking liquor.
- Cooking in the water bathSolder the cans and pass through the water bath for an hour and a half of boiling.
Reboul's text
Chosen firm and sound, then, after trimming and washing them, put them in a saucepan with a few glasses of water, lemon juice and the necessary salt; cook them a few minutes over the heat with the lid on.
Then arrange them in cans with their cooking liquor on top. Once the cans are soldered, pass them through the water bath and give them an hour and a half of boiling.
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 |
|---|---|
| cepet | cepes |
| casseirolo | saucepan |
| aigo | water |
| jus | lemon juice |
| sau | salt |
| fiò | heat |
| boui | boiling |
| ban-marìo | water bath |
| founs | cooking liquor |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 594, page 262. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.