Recipe no. 651 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 276.
Ingredients
- mushroom
- salt
Preparation
- Prepare and saltSort the pine mushrooms well and remove any earthy or unsound parts. Pack in layers in a barrel or a stoneware pot, putting a coating of fine salt on each layer.
- Press and preservePress down well and place over them a plate or a round of wood a little smaller than the circumference of the pot. Put on this round some weight, so that the mushrooms are bathed in the brine they will have given off within a few days.
- Prepare before useBefore using them, desalt as for green beans and tomatoes.
Reboul's text
After sorting them well and removing any earthy or unsound parts, pack them in layers in a barrel or a stoneware pot, and put on each layer a coating of fine salt; press them down well and place over them a plate or a round of wood a little smaller than the circumference of the pot; put on this round or this plate some weight, so that the mushrooms are bathed in the brine they will have given off within a few days. Before using them, desalt as for green beans and tomatoes.
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 |
| barriéu | barrel |
| gres | stoneware |
| sau | fine salt |
| aigo-sau | brine |
| pes | weight |
| descala | desalt |
| faviòu | green beans |
| toumàti | tomatoes |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 651, page 276. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.