Recipe no. 679 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 287.
Ingredients
- apricots
Preparation
- Remove the pitsRemove the pit from the apricots without splitting them.
- Spread and bakeSpread on racks and put into a baker's oven once the bread has come out and the heat has dropped a little.
- Repeat the oven passesTake out the next day to put them back in the oven after the bread comes out, repeat a third time.
- Flatten and packFlatten between thumb and index finger as they come out, leave exposed to the air for a few days, then shut up in boxes.
Reboul's text
Remove the pit without splitting them, then spread them on racks to put into a baker's oven once the bread has come out and the heat has dropped a little.
Take them out the next day, to put them back in the oven again after the bread comes out. Repeat a third time. Flatten them between thumb and index finger as they come out, and after leaving them exposed to the air for a few days, shut them up in boxes.
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 | pit |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 679, page 287. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.