Recipe no. 274 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 134.
Ingredients
- sausages
- lard
- onion
- flour
- broth
- water
- tomato puree
- garlic
- bay leaf
- capers
Preparation
- Cooking the sausagesCook the sausages in the pan exactly as for the mushroom version, replacing the mushrooms with a few spoonfuls of capers.
Reboul's text
Cook the sausages in the pan exactly as above, replacing the mushrooms with a few spoonfuls of capers.
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 |
|---|---|
| saussisso | sausages |
| casseto | pan |
| sahin | lard |
| tapeno | capers |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 274, page 134. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.