Recipe no. 24 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 19.
Ingredients
- 2 onions
- 2 or 3 turnips
- 3 or 4 potatoes
- 1/2 cabbage
- Goose fat
- 3 litres of water
- Salt pork
- Confit goose
- Bread
- Soup
Preparation
- Preparing the vegetablesSlice 2 onions, 2 or 3 turnips, 3 or 4 potatoes and half a cabbage.
- Softening and cookingPut a few spoonfuls of goose fat into a saucepan, soften the onion, add the turnips and cabbage and, a few minutes later, the potatoes, moisten with 3 litres of water, add a piece of blanched salt pork and let cook.
- Preparing the garnishWhen the salt pork is cooked, cut it into thin slices and cut an equivalent amount of confit goose the same way.
- Assembling and gratinatingTake a tureen that can go into the oven, cut the necessary bread into thin slices, arrange it in the tureen in alternating layers with the salt pork and the goose; pour the soup over and put it into the oven to gratinate.
Reboul's text
Slice 2 onions, 2 or 3 turnips, 3 or 4 potatoes and half a cabbage.
Put a few spoonfuls of goose fat into a saucepan, soften the onion, add the turnips and cabbage and, a few minutes later, the potatoes, moisten with 3 litres of water, add a piece of blanched salt pork and let cook.
When the salt pork is cooked, cut it into thin slices and cut an equivalent amount of confit goose the same way.
Take a tureen that can go into the oven, cut the necessary bread into thin slices, arrange it in the tureen in alternating layers with the salt pork and the goose; pour the soup over and put it into the oven to gratinate.
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 |
|---|---|
| aprima | slice |
| cebo | onions |
| nabet | turnips |
| caulet | cabbage |
| graisso | goose fat |
| casseirolo | saucepan |
| reveni | soften |
| bagna | moisten |
| ventresco | salt pork |
| auco | confit goose |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 24, page 19. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.