Recipe no. 310 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 152.
Ingredients
- poultry
- poultry breast
Preparation
- Preparing the fleshCut the poultry flesh, preferring the breast
- FinishingProceed the same way as for sweetbread shells
Reboul's text
Cut your poultry flesh, the breast by preference, as is said for sweetbread shells, and proceed the same way to finish.
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 |
|---|---|
| closco | shells |
| gaieto | sweetbreads |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 310, page 152. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.