Recipe no. 295 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 144.
Ingredients
- rabbit
- shallots
- tomato sauce
- coulis
- mushrooms
Preparation
- Preparing as a la minuteFollow the previous recipe up to the addition of shallot
- Adding the garnishAdd a spoonful of tomato sauce, coulis, sliced mushrooms
- Seasoning stronglySeason slightly more pronounced
Reboul's text
As above, adding after the shallots a spoonful of tomato sauce, as much coulis and a handful of sliced mushrooms; seasoning slightly more pronounced.
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 |
|---|---|
| cassaire | hunter |
| eschaloto | shallots |
| sausso | tomato sauce |
| coulis | coulis |
| champignoun | mushrooms |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 295, page 144. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.