Recipe no. 337 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 165.
Ingredients
- quail
- butter
- onion
- Carolina rice
- broth
- salt
- pepper
- bouquet garni
- white wine
- coulis
Preparation
- Prepare the quailDraw and singe as usual, truss them, put them to brown in a casserole with butter, well hot.
- Prepare the riceYou will have beforehand passed in butter, in another casserole, a chopped onion with 250 grams of Carolina rice, then moistened it with a litre of broth seasoned with salt, pepper and a bouquet garni.
- Cook togetherWhen the rice has cooked 15 minutes, add the quail, browned in butter and taking fine colour; cover the casserole and let it cook a further 8 to 10 minutes.
- Finish and dressPut into the casserole in which the quail cooked, half a glass of white wine which you let reduce; add a spoonful of coulis sauce and let it cook a few minutes. Dress the rice in a pyramid on the platter, the quail around it and pour the juice over it.
Reboul's text
Draw and singe as usual, truss them, put them to brown in a casserole with butter, well hot. You will have beforehand passed in butter, in another casserole, a chopped onion with 250 grams of Carolina rice, then moistened it with a litre
of broth seasoned with salt, pepper and a bouquet garni. When the rice has cooked 15 minutes, add the quail, browned in butter and taking fine colour; cover the casserole and let it cook a further 8 to 10 minutes. Put into the casserole in which the quail cooked, half a glass of white wine which you let reduce; add a spoonful of coulis sauce and let it cook a few minutes. Dress the rice in a pyramid on the platter, the quail around it and pour the juice over it.
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 |
| brida | to truss |
| reveni | to brown |
| burre | butter |
| cebo | onion |
| ris | Carolina rice |
| bouioun | broth |
| couire | to cook |
| redurre | to reduce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 337, page 165. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.