Recipe no. 624 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 269.
Preparation
- Preparing in salmisPrepare all this game in salmis, put into cans and preserve as for the young partridge salmis (recipe 623).
Reboul's text
Prepare all this game in salmis; put into cans, as for the young partridge salmis, and finish in the same way.
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 |
|---|---|
| becasso | woodcock |
| becassino | snipe |
| tourdre | thrush |
| sàlmi | salmis |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 624, page 269. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.