Recipe no. 285 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 139.
Ingredients
- wild boar
- wild pig
Preparation
- PreparationMarinate the wild boar like pork and any other large game, a necessary condition for it to appear on the table.
Reboul's text
The wild boar, or wild pig, is easier to digest than domestic pork, but it does not please everyone. It is prepared in the same way as pork, after being marinated, as is any other large game; only on this condition can it appear on the table.
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 |
|---|---|
| porc | wild pig |
| digestioun | digestion |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 285, page 139. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.