Recipe no. 508 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 230.
Ingredients
- apricots
Preparation
- Cook as for plumsProceed as for plum compote.
- Prepare the apricotsHalve the apricots or leave them whole after removing the stone.
Reboul's text
Made like the plum one; the apricots are either halved or left whole, after the stone has been removed.
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 |
|---|---|
| aubricot | apricots |
| meseioun | stone |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 508, page 230. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.