Recipe no. 597 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 263.
Ingredients
- pine mushroom
- salt
- pepper
- olive oil
- bay leaf
Preparation
- Preparing and seasoningRemove the stem and clean the mushrooms well. Season with salt and pepper. Pack into the cans.
- Adding the flavouringsSprinkle with olive oil and put a bay leaf into each can.
- Cooking in the water bathSolder the cans and give two hours of boiling in the water bath.
Reboul's text
The stem removed and the mushrooms well cleaned, season them with salt and pepper, pack them into the cans; sprinkle them with olive oil, put a bay leaf into each can, have them soldered and give 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 |
|---|---|
| champignoun | mushrooms |
| pin | pines |
| sau | salt |
| pebre | pepper |
| òli | olive oil |
| laurié | bay |
| boui | boiling |
| ban-marìo | water bath |
| brasa | to solder |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 597, page 263. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.