Recipe no. 308 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 151.
Ingredients
- poultry
- sweetbreads
Preparation
- PreparingTake leftover poultry or cooked specially
- CuttingCut into small dice
- ProceedingProceed as indicated for sweetbread croquettes (see corresponding recipe)
Reboul's text
Take leftover poultry, or cooked specially if needed, cut it into small dice and proceed as indicated for sweetbread croquettes.
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 |
|---|---|
| gaieto | sweetbreads |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 308, page 151. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.