Recipe no. 354 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 171.
Ingredients
- thrushes
Preparation
- Cook and prepareCook as above (on the spit). Take the innards to build up the sauce.
- FinishAdd 2 or 3 thrushes, grind and strain. Follow the method for woodcock salmis.
Reboul's text
Cook them as above, then, once cooked, take the innards to build up the sauce; add 2 or 3 thrushes that are pounded with it and then strained.
Follow the method given for woodcock salmis.
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 |
|---|---|
| couire | to cook |
| mourre | to grind |
| passa | to strain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 354, page 171. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.