Recipe no. 680 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 287.
Ingredients
- mushrooms
- morels
- truffles
Preparation
- Gather and prepareGather all kinds of mushrooms including morels and truffles in dry weather, freeing them of earthy parts.
- Cut and stringCut into slices and string on fine thread, or leave whole in strands if small.
- DryHang in the sun away from dust.
- UseFor use, soak beforehand for a few hours in cold water.
Reboul's text
All kinds of mushrooms, including morels and truffles, can be preserved by drying. It is enough to gather them in dry weather, free them of earthy parts, string them on fine thread after cutting them into slices, and hang them in the sun away from dust.
To use them, one need only soak them beforehand for a few hours in cold water. When the mushrooms are small, cutting them into slices may be dispensed with; they are strung whole into strands. This last remark applies particularly to the morel, which dries very easily.
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 |
| rabas | truffles |
| soulèu | sun |
| aigo | cold water |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 680, page 287. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.