Recipe no. 631 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 271.
Ingredients
- foie gras
- water
- salt
- milk
- lard
Preparation
- Poaching the foie grasChoose fine foie gras, fresh and firm, poach them delicately in lightly salted water with a quarter of its volume of milk added.
- Canning with lardLet them cool and put into cans, finish filling with good lard, solder and give 1 hour and a half to 2 hours in a water bath depending on the size.
Reboul's text
Choose fine foie gras, fresh and firm; poach them delicately in lightly salted water with a quarter of its volume of milk added. Then take them out to let them cool and put them into cans, finishing the filling with good lard. Solder, and give an hour and a half to two hours in a water bath depending on the size of the cans.
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 |
|---|---|
| fege | foie gras |
| enlugra | poach |
| aigo | salted water |
| la | milk |
| sahin | lard |
| brasa | solder |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 631, page 271. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.