Recipe no. 328 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 159.
Ingredients
- duck
Preparation
- Preparing according to recipe 323Prepared like pigeon; take a young duck as far as possible (see no. 323).
Reboul's text
Prepared like pigeon; take a young duck as far as possible (see no. 323).
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 |
|---|---|
| canard | duck |
| pijoun | pigeon |
| apresta | prepare |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 328, page 159. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.