Recipe no. 605 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 265.
Ingredients
- milk
Preparation
- Boiling and reducingBoil the freshly drawn milk and reduce to half its volume.
- Cooling and bottlingLet it cool and put into bottles.
- Corking and cookingCork, tie and pass for two hours at the boil in the water bath.
Reboul's text
Boil the freshly drawn milk and reduce it to half its volume; then let it cool, and put it into bottles. Cork these, tie, and pass for 2 hours at the boil in the water bath.
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 |
|---|---|
| la | milk |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 605, page 265. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.