Recipe no. 14 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 16.
Ingredients
- 1 onion
- 1 leek
- 1 spoonful of good lard
- 150 g of salt pork
- 2 carrots
- Turnips
- 1 cabbage
- 2 handfuls of green beans
- 3 or 4 potatoes
- 3 or 4 litres of water
- Salt
- 1 clove of garlic
Preparation
- BrowningChop an onion and a leek, put them into a stockpot with a spoonful of good lard and 150 g of salt pork cut into very small pieces, that is almost minced; brown over the heat without letting it colour too much.
- Adding the vegetablesAdd 2 carrots and as many turnips cut into 4 and sliced, 1 cabbage sliced the same way and 2 handfuls of green beans cut into small pieces; stir with a wooden spoon.
- Moistening and cookingThen add 3 or 4 potatoes cut into thin slices, moisten with 3 or 4 litres of water, add salt and a crushed clove of garlic and let cook covered for at least 4 hours.
Reboul's text
Chop an onion and a leek, put them into a stockpot with a spoonful of good lard and 150 g of salt pork cut into very small pieces, that is almost minced; brown over the heat without letting it colour too much,
add 2 carrots and as many turnips cut into 4 and sliced, 1 cabbage sliced the same way and 2 handfuls of green beans cut into small pieces; stir with a wooden spoon,
then add 3 or 4 potatoes cut into thin slices, moisten with 3 or 4 litres of water, add salt and a crushed clove of garlic and let cook covered for at least 4 hours.
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 |
|---|---|
| chapla | chop |
| oulo | stockpot |
| sahin | lard |
| ventresco | salt pork |
| reveni | brown |
| besuscla | colour |
| garroto | carrots |
| nabet | turnips |
| caulet | cabbage |
| faviòu | beans |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 14, page 16. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.