Recipe no. 672 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 284.
Ingredients
- cauliflowers
- water
- salt
- vinegar
Preparation
- Prepare and blanchChoose cauliflowers with tight, firm heads, divide into florets about the size of an egg, wash well and plunge into boiling salted water for five minutes.
- RefreshRemove from the heat, refresh and drain the cauliflowers.
- Put into a jarPlace in a jar or a stoneware pot.
- Pour the vinegarPour boiling good vinegar over them and leave covered until the next day, then boil the vinegar a second time and pour it over again.
Reboul's text
Take cauliflowers with tight, firm heads; divide them into florets about the size of an egg; wash well, then throw them into boiling salted water where you will leave them for 5 minutes. Refreshed and drained, put them into a jar or a stoneware pot; pour boiling good vinegar over them and leave covered until the next day. All that remains is to boil the vinegar a second time and pour it once more over the cauliflowers.
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 |
|---|---|
| aigo | water |
| sau | salt |
| gres | stoneware |
| vinaigre | vinegar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 672, page 284. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.