Stuffings and pastes, Provençal recipes from La Cuisinière provençale by Reboul (1909)

Recipes no. 176 to 193 of La Cuisinière provençale (page 89). Chapter V of La Cuisinière provençale by Jean-Baptiste Reboul (Marseille, 1909), public domain. Each recipe is transcribed from the facsimile and accompanied by its Provençal vocabulary in mistralian spelling.

Recipes

Ordinary quenelle forcemeatRecipe no. 176: Ordinary quenelle forcemeat by J.-B Ordinary poultry quenellesRecipe no. 177: Ordinary poultry quenelles by J.-B Quenelles suprêmeRecipe no. 178: Quenelles supreme by J.-B Pheasant quenellesRecipe no. 179: Pheasant quenelles by J.-B Fish quenellesRecipe no. 180: Fish quenelles by J.-B Ravioli forcemeatRecipe no. 181: Ravioli forcemeat by J.-B Cannelloni forcemeatRecipe no. 182: Cannelloni forcemeat by J.-B Ravioli doughRecipe no. 183: Ravioli dough by J.-B Preparing ravioliRecipe no. 184: Preparing ravioli by J.-B CannelloniRecipe no. 185: Cannelloni by J.-B Gnocchi Roman-styleRecipe no. 186: Gnocchi Roman-style by J.-B Gnocchi Florentine-styleRecipe no. 187: Gnocchi Florentine-style by J.-B Macaroni with beef juiceRecipe no. 188: Macaroni with beef juice by J.-B Macaroni gratinRecipe no. 189: Macaroni gratin by J.-B Macaroni with tomato sauce or Naples-styleRecipe no. 189 bis: Macaroni with tomato sauce or Naples-style by J.-B Noodle doughRecipe no. 190: Noodle dough by J.-B Noodles Venetian-styleRecipe no. 191: Noodles Venetian-style by J.-B Rizoto with seafoodRecipe no. 192: Rizoto with seafood by J.-B Rizoto financièreRecipe no. 193: Rizoto financiere by J.-B