Recipe no. 666 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 282.
Ingredients
- truffles
- lard
Preparation
- Clean the trufflesBrush, wash and drain the truffles.
- Cook in the lardCook for seven to eight minutes in good fresh and well-refined lard, at a heat sufficient to cook without frying or drying out.
- Put into potsPour everything into stoneware or glass pots once cooled.
- PreserveCover with a piece of parchment and keep in a cool place to prevent the lard from turning rancid.
Reboul's text
Once the truffles are well brushed, washed and drained, cook them for 7 or 8 minutes in good lard, fresh and well refined. This lard must be hot enough to cook the truffles, but not so hot as to fry and dry them out.
Then put everything into stoneware or glass pots, and once well cooled, cover with a piece of parchment. Keep in a cool place as much as possible to prevent the lard from turning rancid.
Truffles preserved in this way can easily keep for several months.
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 |
|---|---|
| rabas | truffles |
| sahin | lard |
| gres | stoneware |
| pergamin | parchment |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 666, page 282. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.