Recipe no. 352 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 171.
Ingredients
- thrushes
- butter
- salt pork
- juniper berries
- white wine
- olives
- broth
Preparation
- Prepare and cookPrepare the thrushes for the spit. Brown in butter with salt pork cut into dice.
- SeasonSeason and cook covered 7 to 8 minutes. Drain off part of the fat.
- Add the juniperAdd 2 dozen juniper berries, let them brown a minute. Drizzle with white wine and reduce.
- FinishAdd olives and broth, cook a moment more. Dress in a crown and pour the juice in the middle.
Reboul's text
Prepare the thrushes as if to put them on the spit; put into an earthenware pot a piece of butter the size of a walnut with about 100 grams of salt pork cut into dice and the thrushes; season and let cook covered 7 to 8 minutes, then drain off part of the fat; add to the thrushes 2 dozen juniper berries, let them brown a minute, drizzle with half a glass of white wine, which you let reduce.
Add also a dozen turned and blanched olives, 2 tablespoons of broth; let it cook a moment more, then dress the thrushes in a crown on a platter and pour the rest in the middle.
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 |
|---|---|
| reveni | to brown |
| assaboura | to season |
| couire | to cook covered |
| agouta | to drain |
| arrousa | to drizzle |
| redurre | to reduce |
| bagna | to moisten |
| dreissa | to dress |
| vuja | to pour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 352, page 171. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.