Recipe no. 677 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 286.
Ingredients
- figs
Preparation
- Pick and spread outPick the figs at least an hour after sunrise and spread them out sparsely on cane racks.
- Dry graduallyTurn two or three times during the day and bring indoors an hour before sunset to a dry place, continuing for several days until perfectly dry.
- PackSort by quality, flatten the finest ones between index finger and thumb, then put into boxes or crates.
Reboul's text
The way of drying figs is too simple, and above all too well known in our region, for us to go into much detail on the subject. It is generally the large growers who see to it; however, as there are small households that are glad to keep for winter the fruit of a few fig trees, we feel we should show them how to proceed.
Pick the figs at least an hour after sunrise, spread them out sparsely on cane racks, and turn them two or three times during the day; bring them indoors to a dry place an hour before sunset. Continue in this way for several days until they are perfectly dry.
Then sort them by quality, flatten the finest ones between the index finger and thumb, and put them into boxes or crates.
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 |
|---|---|
| figo | figs |
| caisso | crates |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 677, page 286. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.