Preserves, Provençal recipes from La Cuisinière provençale by Reboul (1909)

Recipes no. 588 to 683 of La Cuisinière provençale (page 259). Chapter XXI of La Cuisinière provençale by Jean-Baptiste Reboul (Marseille, 1909), public domain. Each recipe is transcribed from the facsimile and accompanied by its Provençal vocabulary in mistralian spelling.

Recipes

Cooking preserves in bottles or jars in a water bathRecipe no. 588: Cooking preserves in bottles or jars in a water bath by J.-B Cooking preserves in tin cans in a water bathRecipe no. 589: Cooking preserves in tin cans in a water bath by J.-B ArtichokesRecipe no. 590: Artichokes by J.-B AsparagusRecipe no. 591: Asparagus by J.-B CardoonsRecipe no. 592: Cardoons by J.-B CeleryRecipe no. 593: Celery by J.-B CepesRecipe no. 594: Cepes by J.-B Cepes in oilRecipe no. 595: Cepes in oil by J.-B Button mushrooms, so called Paris mushroomsRecipe no. 596: Button mushrooms, so called Paris mushrooms, by J.-B Pine mushroomsRecipe no. 597: Pine mushrooms by J.-B SpinachRecipe no. 598: Spinach by J.-B SorrelRecipe no. 599: Sorrel by J.-B Green beansRecipe no. 600: Green beans by J.-B Tomatoes in pureeRecipe no. 601: Tomatoes in puree by J.-B Tomatoes preserved plainRecipe no. 602: Tomatoes preserved plain by J.-B Green peasRecipe no. 603: Green peas by J.-B ConsommeRecipe no. 604: Consomme by J.-B MilkRecipe no. 605: Milk by J.-B Milk (another method)Recipe no. 606: Milk (another method) by J.-B CreamRecipe no. 607: Cream by J.-B ButterRecipe no. 608: Butter by J.-B SoupsRecipe no. 609: Soups by J.-B Jelly with meat juiceRecipe no. 610: Jelly with meat juice by J.-B FishRecipe no. 611: Fish by J.-B Tuna preserved in oilRecipe no. 612: Tuna preserved in oil by J.-B Sardines in oilRecipe no. 613: Sardines in oil by J.-B Trout in court-bouillonRecipe no. 614: Trout in court-bouillon by J.-B Pike, perch, sole filletsRecipe no. 615: Pike, perch, sole fillets by J.-B SalmonRecipe no. 616: Salmon by J.-B Spiny lobster, lobsterRecipe no. 617: Spiny lobster, lobster by J.-B Eel mateloteRecipe no. 618: Eel matelote by J.-B BouillabaisseRecipe no. 619: Bouillabaisse by J.-B Assorted entreesRecipe no. 620: Assorted entrees by J.-B Pigeon financiereRecipe no. 621: Pigeon financiere by J.-B Partridge with cabbageRecipe no. 622: Partridge with cabbage by J.-B Young partridge salmisRecipe no. 623: Young partridge salmis by J.-B Woodcock, snipe, thrushes in salmisRecipe no. 624: Woodcock, snipe, thrushes in salmis by J.-B Hare civetRecipe no. 625: Hare civet by J.-B Saddle of hare, pepper sauceRecipe no. 626: Saddle of hare, pepper sauce by J.-B Fillet or saddle of roe deer, pepper sauceRecipe no. 627: Fillet or saddle of roe deer, pepper sauce by J.-B Roast young partridgeRecipe no. 628: Roast young partridge by J.-B Roast woodcock, snipe, thrushesRecipe no. 629: Roast woodcock, snipe, thrushes by J.-B Stuffed quails, larks, thrushes, snipeRecipe no. 630: Stuffed quails, larks, thrushes, snipe by J.-B Foie gras in its own fatRecipe no. 631: Foie gras in its own fat by J.-B Foie gras terrine in a canRecipe no. 632: Foie gras terrine in a can by J.-B Hare terrineRecipe no. 633: Hare terrine by J.-B Whole apricotsRecipe no. 634: Whole apricots by J.-B Apricot halvesRecipe no. 635: Apricot halves by J.-B Apricot marmalade without sugarRecipe no. 636: Apricot marmalade without sugar by J.-B GreengagesRecipe no. 637: Greengages by J.-B Mirabelle plumsRecipe no. 638: Mirabelle plums by J.-B CherriesRecipe no. 639: Cherries by J.-B StrawberriesRecipe no. 640: Strawberries by J.-B RaspberriesRecipe no. 641: Raspberries by J.-B BlackberriesRecipe no. 642: Blackberries by J.-B PeachesRecipe no. 643: Peaches by J.-B PearsRecipe no. 644: Pears by J.-B Strawberry pureeRecipe no. 645: Strawberry puree by J.-B Vegetables preserved in salt waterRecipe no. 646: Vegetables preserved in salt water by J.-B Green beansRecipe no. 647: Green beans by J.-B CauliflowersRecipe no. 648: Cauliflowers by J.-B Artichoke bottomsRecipe no. 649: Artichoke bottoms by J.-B New carrots for garnishRecipe no. 650: New carrots for garnish by J.-B Pine mushrooms preserved in brineRecipe no. 651: Pine mushrooms preserved in brine by J.-B Green tomatoesRecipe no. 652: Green tomatoes by J.-B Salted anchovies and sardinesRecipe no. 653: Salted anchovies and sardines by J.-B PissalatRecipe no. 654: Pissalat by J.-B MarinadeRecipe no. 655: Marinade by J.-B Marinated mackerel filletsRecipe no. 656: Marinated mackerel fillets by J.-B Sole filletsRecipe no. 657: Sole fillets by J.-B Red mullet in marinadeRecipe no. 658: Red mullet in marinade by J.-B Sardines in marinadeRecipe no. 659: Sardines in marinade by J.-B Tuna in oilRecipe no. 660: Tuna in oil by J.-B Anchovy fillets in oilRecipe no. 661: Anchovy fillets in oil by J.-B Old-fashioned preserved tomato pureeRecipe no. 663: Old-fashioned preserved tomato puree by J.-B Black olivesRecipe no. 663 bis: Black olives by J.-B Olives à la picholineRecipe no. 664: Olives a la picholine by J.-B Stuffed olivesRecipe no. 665: Stuffed olives by J.-B Truffles preserved in lardRecipe no. 666: Truffles preserved in lard by J.-B Confit goose, Languedoc styleRecipe no. 667: Confit goose, Languedoc style by J.-B Gherkins pickled in vinegarRecipe no. 668: Gherkins pickled in vinegar by J.-B Peppers pickled in vinegarRecipe no. 669: Peppers pickled in vinegar by J.-B Capers in vinegarRecipe no. 670: Capers in vinegar by J.-B Small onions in vinegarRecipe no. 671: Small onions in vinegar by J.-B Cauliflowers in vinegarRecipe no. 672: Cauliflowers in vinegar by J.-B Beetroot in vinegarRecipe no. 673: Beetroot in vinegar by J.-B Green tomatoes in vinegarRecipe no. 674: Green tomatoes in vinegar by J.-B Raisins or pansesRecipe no. 675: Raisins or panses by J.-B Hung grapesRecipe no. 676: Hung grapes by J.-B Dried figsRecipe no. 677: Dried figs by J.-B Drying prunesRecipe no. 678: Drying prunes by J.-B Drying apricotsRecipe no. 679: Drying apricots by J.-B Dried mushroomsRecipe no. 680: Dried mushrooms by J.-B Poudre friandeRecipe no. 681: Poudre friande by J.-B Compound spices, or aromatic powder for the kitchenRecipe no. 682: Compound spices, or aromatic powder for the kitchen by J.-B Provençal spicesRecipe no. 683: Provencal spices by J.-B