Recipe no. 312 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 153.
Ingredients
- poultry
- cognac
- madeira
- veal
- pork fillet
- bacon
- ham
- truffles
- salt
- pepper
- spices
- aspic jelly
Preparation
- Boning and sprinklingBone the poultry, season and sprinkle with cognac and madeira
- Preparing the forcemeatPound veal and pork in a mortar, pass through a sieve
- Garnishing the forcemeatAdd diced bacon, ham, truffles, let marinate
- WrappingWrap the poultry in a damp cloth
- CookingCook two hours minimum
- Cooling and reshapingCool, unwrap, reshape, press
- FinishingArrange on a dish and decorate with aspic jelly and croutons
Reboul's text
After boning your poultry, season it on a plate, sprinkle it with a glass of cognac and as much madeira.
Meanwhile, take 500 grams of veal, 250 grams of pork fillet and 500 grams of fresh bacon; pound finely in a mortar and pass through a sieve.
Cut into dice 200 grams of blanched bacon, as much veal and well-red cooked ham, and 5 fine truffles, put them into an earthenware dish with salt, pepper, mixed spice, a little cognac and madeira; let marinate a quarter of an hour and mix with the forcemeat.
Spread your poultry on a damp cloth laid out on the table, put the filling in the middle, reshape it, roll the cloth up enclosing the poultry and giving it a nice shape; tie the two ends, tie it also in the middle with a turn of string and prepare a stock as is said for aspic jelly; it is in this that you will cook it for at least two hours.
Once cooked, take it out, let it cool to be able to unwrap it and reshape it as it was, but tighter; then put it on a dish with a small board on top and a weight acting as a press; let cool until the next day.
When about to serve, unwrap, arrange on a dish and decorate with chopped aspic jelly arranged in a crown; then with a few nice croutons of this same jelly.
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 |
|---|---|
| desoussa | bone |
| assaboura | season |
| madèro | madeira |
| farço | forcemeat |
| mourtié | mortar |
| sedas | sieve |
| gelado | aspic jelly |
| croustet | croutons |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 312, page 153. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.