Recipe no. 647 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 275.
Ingredients
- green beans
- salt
Preparation
- Blanch and preserveTop and tail, wash and blanch for 5 minutes in boiling water. Refresh and put into a barrel, cover with salt water and keep constantly submerged.
- Prepare before useWhen wanted for use, it is enough to soak them for a few minutes in plenty of water before cooking them.
Reboul's text
Topped and tailed, washed and blanched for 5 minutes in boiling water, then refreshed, put them into a barrel, cover with salt water and keep them constantly submerged.
When wanted for use, it is enough to soak them for a few minutes in plenty of water before cooking them.
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 |
|---|---|
| baneto | green beans |
| barriéu | barrel |
| aigo | salt water |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 647, page 275. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.