Recipe no. 599 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 263.
Ingredients
- sorrel
- water
- salt
Preparation
- Cooking the sorrelMelt the sorrel down in a saucepan with only a few glasses of water and a handful of coarse salt.
- Passing through the sievePass through a sieve after draining it.
- Canning and cookingPut into cans and give, as for spinach, two hours of boiling in the water bath.
Reboul's text
Melt it down in a saucepan with only a few glasses of water and a handful of coarse salt; then, passed through a sieve after draining it, put it into cans to which you give, as for spinach, 2 hours of boiling.
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 |
|---|---|
| agradello | sorrel |
| casseirolo | saucepan |
| aigo | water |
| sau | coarse salt |
| sedas | sieve |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 599, page 263. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.