Recipe no. 294 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 144.
Ingredients
- rabbit
- butter
- shallot
- lemon
- broth
- parsley
Preparation
- Cutting and preparingCut up the rabbit, heat a piece of butter the size of an egg in a saucepan
- SauteingAdd the rabbit, saute briskly for 15 minutes
- Seasoning and colouringSeason, add chopped shallot, give it 2 turns of the pan
- FinishingSqueeze lemon juice, deglaze with broth, arrange with a pinch of parsley
Reboul's text
Cut up your young rabbit as in the previous recipe, put it into a saucepan where you have heated a piece of butter the size of an egg. The rabbit must be young and cook in 15 minutes at most; it must be sauteed briskly. When it is of a nice colour, season, add a chopped shallot, give it 2 turns, squeeze the juice of a lemon over it, deglaze the bottom of the saucepan with a spoonful of broth and arrange with a pinch of parsley on top.
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 |
|---|---|
| burre | butter |
| sauta | saute |
| citroun | lemon |
| bouioun | broth |
| juvert | parsley |
| coulour | colour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 294, page 144. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.