Recipe no. 648 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 275.
Ingredients
- cauliflower
- salt
Preparation
- Blanch and packDivide into florets and cook for 5 minutes in lightly salted water. Drain and refresh.
- Preserve in brinePack into stoneware pots or small barrels. Cover with salt water and make sure they always stay submerged.
Reboul's text
Divided into florets, cook them for 5 minutes in lightly salted water, then, drained and refreshed, pack them into stoneware pots or small barrels; cover with salt water, and make sure they always stay submerged.
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 |
|---|---|
| caulet-flòri | cauliflower |
| aigo | salted water |
| barriéu | barrel |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 648, page 275. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.