Recipe no. 595 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 263.
Ingredients
- cepe
- oil
Preparation
- Preparing the cepesClean well, wash and pat dry.
- Frying in the panFry for two minutes in a pan in very hot oil.
- CanningTake the cepes out and arrange them in cans. Cover with virgin oil.
- Cooking in the water bathSolder the lid and give two hours of boiling in the water bath.
Reboul's text
Well cleaned, washed and patted dry, fry them for 2 minutes in a pan in very hot oil. Then take them out to arrange them in cans, cover them with virgin oil, have the lid soldered and give them 2 hours of boiling 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 |
|---|---|
| cepet | cepes |
| òli | oil |
| espoungo | patted dry |
| sartan | frying pan |
| curbecèu | lid |
| boui | boiling |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 595, page 263. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.