Recipe no. 336 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 165.
Ingredients
- quail
- salt
- pepper
- spices
- onion
- parsley
- bay leaf
- oil
- lemon
- breadcrumbs
- crumb coating
Preparation
- PrepareAfter drawing, singeing and wiping well the number of quail you want, open them lengthwise along the back without damaging the crop; flatten them like a beefsteak.
- Season and marinatePut them in a dish, seasoning them with salt, pepper and spices; add a few rounds of onion and sprigs of parsley, a bay leaf, drizzle with oil and a squeeze of lemon juice and let marinate a few hours.
- CookThen roll them in breadcrumbs or crumb coating and place them on the grill with moderate heat below. Let them cook, turning them and basting them with a few drops of oil.
Reboul's text
After drawing, singeing and wiping well the number of quail you want, open them lengthwise along the back without damaging the crop; flatten them like a beefsteak and put them in a dish, seasoning them with salt, pepper and spices; add a few rounds of onion and sprigs of parsley, a bay leaf, drizzle with oil and a squeeze of lemon juice and let marinate a few hours. Then roll them in breadcrumbs or crumb coating and place them on the grill with moderate heat below. Let them cook, turning them and basting them with a few drops of oil.
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 |
|---|---|
| caio | quail |
| flamba | singed |
| durbi | to open |
| aplati | to flatten |
| assaboura | to season |
| roula | to roll |
| grasiha | to grill |
| arrousa | to baste |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 336, page 165. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.