Recipe no. 423 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 197.
Ingredients
- poultry livers
- butter
- quenelles
- poultry slices
- ham
- pickled tongue
- sweetbreads
- brains
- truffles
- mushrooms
- olives
Reboul's text
This garnish is made up of poultry livers, blanched and cooked in butter, small quenelles, small slices of cooked poultry, ham or pickled tongue cut into small slices, cooked sweetbreads and brains cut the same way, truffles and mushrooms.
In some cases, turned and blanched olives are also added.
This garnish is otherwise quite flexible; other things may very well be added to those listed, and some may just as well be left out.
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 |
|---|---|
| raviolo | quenelles |
| burre | butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 423, page 197. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.