Recipe no. 629 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 270.
Ingredients
- woodcock
- snipe
- thrush
- fat bacon
- butter
Preparation
- Preparing and roasting the birdsBard with fat bacon and tie with kitchen string the woodcock, snipe and thrushes. Roast in butter in a saucepan: 10 minutes for the woodcock, 5 minutes for the snipe and thrushes, seared but not dried out.
- Canning with juices and preservingPut into cans with their strained cooking juices, solder and give 2 hours of boiling.
Reboul's text
Barded with fat bacon and tied with kitchen string, roast them in butter in a saucepan. The woodcock needs 10 minutes of cooking and the snipe and thrushes only 5 minutes; they must be seared but not dried out. They will then be put into cans with their strained cooking juices. Solder, and give 2 hours of boiling.
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 |
| lard | bacon |
| fiéu | kitchen string |
| rousti | roast |
| burre | butter |
| casseirolo | saucepan |
| couiesoun | cooking |
| brasa | solder |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 629, page 270. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.