Recipe no. 339 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 166.
Reboul's text
It is, we believe, unnecessary to recall here that woodcock should be served only long after it has been killed. It is hardly served except roasted or in salmis. We shall group with the woodcock the snipe and the bécasseau, which differ only in size.
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 |
|---|---|
| becasso | woodcock |
| becassino | snipe |
| becassoun | bécasseau |
| roustido | roasted |
| sàlmi | salmis |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 339, page 166. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.