Recipe no. 620 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 269.
Reboul's text
All ragouts, all entrees with or without sauce, civet stews, etc., may be preserved in the same way by giving them 2 hours of boiling, taking the following formulas as examples:
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 |
|---|---|
| civié | civet stew |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 620, page 269. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.