Recipe no. 155 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 82.
Ingredients
- salt pork
- raw ham
- lard
- onion
- carrot
- tomatoes
- bay leaf
- garlic
- salt
- pepper
- broth
- flour
Preparation
- Preparation and cookingPut into a saucepan a piece of salt pork or raw ham cut into dice, with a spoonful of lard, then an onion and a carrot cut into dice; let it brown well. Then add about ten tomatoes that you will have cut in half and seeded; stir with a wooden spoon to crush them well, add a bay leaf, 2 cloves of garlic, salt and pepper, cover the saucepan, push it into the oven and let cook until the water from the tomatoes has reduced;
- Finishadd half a litre of broth and a spoonful of flour mixed with water; let cook 20 minutes more and strain through a fine sieve.
Reboul's text
Put into a saucepan a piece of salt pork or raw ham cut into dice, with a spoonful of lard, then an onion and a carrot cut into dice; let it brown well. Then add about ten tomatoes that you will have cut in half and seeded; stir with a wooden spoon to crush them well, add a bay leaf, 2 cloves of garlic, salt and pepper, cover the saucepan, push it into the oven and let cook until the water from the tomatoes has reduced;
add half a litre of broth and a spoonful of flour mixed with water; let cook 20 minutes more and strain through a fine sieve.
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 |
|---|---|
| reveni | brown |
| cacha | crush |
| farino | flour mixed with water |
| sedas | fine sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 155, page 82. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.