Recipe no. 284 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 139.
Ingredients
- vinegar
- white wine
- water
- salt
- whole pepper
- thyme
- bay leaf
- parsley
- onions
- carrots
Preparation
- Preparing the basePut into a saucepan a litre of good vinegar, a bottle of white wine and 3 litres of water.
- SeasoningAdd a handful of salt, as much whole pepper, thyme, bay leaf, parsley, sliced onions and carrots.
- CookingCook for a quarter of an hour then strain into an earthenware pot.
Reboul's text
Put into a saucepan a litre of good vinegar, a bottle of white wine and 3 litres of water; add a handful of salt, as much whole pepper, thyme, bay leaf, parsley, sliced onions and carrots. Cook for a quarter of an hour, then strain into an earthenware pot.
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 |
|---|---|
| marinado | marinade |
| vinaigre | vinegar |
| vin | white wine |
| casseirolo | saucepan |
| pebre | whole pepper |
| amenuda | slice |
| farigoulo | thyme |
| laurié | bay leaf |
| juvert | parsley |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 284, page 139. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.