Recipe no. 340 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 166.
Ingredients
- woodcock
- bread
Preparation
- PreparePluck, singe, truss and bard the woodcock
- CookRoast on the spit before a fire well lit and well fed with a slice of bread underneath to catch the droppings, salt it
- ServeA quarter of an hour of cooking is enough
Reboul's text
It is well known that it is never drawn. Plucked, singed, trussed and barded, put it on the spit before a fire well lit and well fed, with a slice of bread underneath to catch the droppings; salt it. If the fire has been well tended a quarter of an hour is enough for the cooking.
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 |
|---|---|
| besuscla | to singe |
| rousti | to roast on the spit |
| sala | to salt |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 340, page 166. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.