Recipe no. 321 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 157.
Ingredients
- cooked foie gras
- truffles
- shortcrust pastry
- frying fat
Preparation
- Sieving and mixingPass the foie gras through a sieve, mix with truffles
- Shaping the mixtureDivide into portions on a floured table
- FormingRoll into elongated corks
- WrappingEnclose in shortcrust pastry
- FryingPlunge into very hot frying fat until coloured
Reboul's text
Pass through a sieve 200 grams of cooked foie gras, then mix into it 100 grams of truffles cut into small dice.
Divide this mixture on a floured table into portions equal to a spoonful.
Roll them into elongated corks, and enclose them in shortcrust pastry as indicated for sardine cartridges.
Plunge them into very hot frying fat and take them out as soon as they have taken on colour.
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 |
|---|---|
| sedas | sieve |
| fege | cooked foie gras |
| rabas | truffles |
| farço | mixture |
| taulo | floured table |
| past | shortcrust pastry |
| cartoucho | cartridges |
| fregiduro | frying fat |
| coulour | colour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 321, page 157. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.