Recipe no. 335 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 165.
Reboul's text
The quail is a bird of passage. Considerable numbers arrive every year from Africa, on the coasts of Italy and Provence. It is in Italy that the most are caught. As they have crossed the sea and are worn out with fatigue, they are caught very easily in nets stretched for that purpose on the shore. They are then thin, but they are fattened in aviaries. The best are those that live for some time in the rice fields. Italy carries on a great trade in them. Quail is generally served roasted, wrapped in a vine leaf and barded, or with rice.
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 |
|---|---|
| caio | quail |
| roustido | roasted |
| vigno | vine |
| ris | rice |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 335, page 165. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.