Recipe no. 609 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 266.
Ingredients
- soup
Preparation
- Following the consomme methodAll soups may be preserved like broth and consomme, with the same boiling in the water bath.
Reboul's text
All soups may be preserved like broth and consomme; the same boiling 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, translated by Lingua Nostra. Each form links to our Provençal-English dictionary, click to open the entry.
| Provençal | English |
|---|---|
| poutage | soup |
| bouioun | broth |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 609, page 266. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.