Recipe no. 341 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 166.
Ingredients
- roast woodcock
- madeira
- shallot
- bay leaf
- thyme
- garlic
- red Bordeaux wine
- coulis sauce
- juice or broth
- bread
- butter
Preparation
- Cut upRoast the woodcock as for recipe 340, cut it into pieces: 2 legs, 2 wings and the crop
- BraisePut the pieces into a casserole with half a glass of madeira, cover and keep at the corner of the fire
- Prepare the sauceChop the carcass with the innards, put them into another casserole with shallots, bay leaf, thyme, garlic, red wine
- Cook the sauceReduce by three quarters, add coulis sauce and juice or broth
- FinishLet it cook half an hour over low heat, strain the sauce over the pieces
- ServeKeep warm without boiling until the moment of serving, surround with croutons of bread fried in butter
Reboul's text
Roast the woodcock as just described, cut it into pieces, namely 2 legs, 2 wings and the crop; put the pieces into a casserole with half a glass of madeira, cover and keep at the corner of the fire.
Chop the carcass, which you will put with the innards into a casserole with 2 chopped shallots, a bay leaf, a sprig of thyme, a clove of garlic and a glass of red Bordeaux wine.
Let it reduce by three quarters, then moisten with a good large spoonful of coulis sauce and as much juice or broth; let it cook half an hour over low heat and then strain over the pieces of woodcock.
Keep warm without letting it boil until the moment of serving. When serving, surround with croutons of bread fried in butter.
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 |
|---|---|
| rousti | to roast |
| braseja | to braise |
| chapla | to chop |
| redurre | to reduce |
| fregi | to fry |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 341, page 166. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.