Recipe no. 655 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 278.
Ingredients
- onion
- shallot
- carrot
- parsley
- bay leaf
- thyme
- pepper
- clove
- nutmeg
- oil
- vinegar
Preparation
- Prepare the aromaticsPut into a saucepan a medium onion, 3 or 4 shallots and 2 carrots, thinly sliced, with a few sprigs of parsley, 5 or 6 bay leaves, a sprig of thyme, a pinch of cayenne pepper, a tablespoon of peppercorns, 2 or 3 cloves and half a grated nutmeg.
- BrownAdd half a glass of oil and brown over the heat. When these aromatics begin to turn golden, moisten with a litre of vinegar and two glasses of water.
- Cook and coolLet cook slowly for about an hour, then strain to let it cool and use as needed.
Reboul's text
Put into a saucepan a medium onion, 3 or 4 shallots and 2 carrots, thinly sliced, with a few sprigs of parsley, 5 or 6 bay leaves, a sprig of thyme, a pinch of cayenne pepper, a tablespoon of peppercorns, 2 or 3 cloves and half a grated nutmeg.
Add half a glass of oil; brown over the heat, and, when these aromatics begin to turn golden, moisten with a litre of vinegar and two glasses of water.
Let cook slowly for about an hour, then strain to let it cool and use as needed.
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 |
|---|---|
| cebo | onion |
| eschaloto | shallots |
| garroto | carrots |
| amenuda | thinly sliced |
| juvert | parsley |
| laurié | bay leaf |
| farigoulo | thyme |
| pebre | pepper |
| muscado | nutmeg |
| òli | oil |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 655, page 278. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.