Recipe no. 625 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 270.
Ingredients
- hare
Preparation
- Canning the civetPut the cooled civet into cans, solder and pass at the boil as for the salmis, for 2 hours.
Reboul's text
The civet is put into cans, cooled, and, the cans soldered, passed at the boil as for the salmis.
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 |
|---|---|
| civié | civet stew |
| boui | boiling |
| sàlmi | salmis |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 625, page 270. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.