Recipe no. 630 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 270.
Ingredients
- quail
- lark
- thrush
- snipe
- lard
Preparation
- Boning and stuffing the birdsBone and stuff the quails, larks, thrushes and snipe as for croustades.
- Canning with lardClose into flat cans, finish filling with good lard, solder and pass 2 hours in a water bath.
Reboul's text
Boned and stuffed as for croustades, close them into flat cans; finish filling with good lard, and, once soldered, pass these cans 2 hours in a water bath.
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 |
| tourdre | thrush |
| becassino | snipe |
| sahin | lard |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 630, page 270. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.