Recipe no. 293 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 143.
Ingredients
- rabbit
- onion
- lard
- flour
- white wine
- broth
- bouquet garni
- mushrooms
- croutons
- oil
- potatoes
Preparation
- Preparing the rabbitSkin, clean, cut into a dozen pieces
- BrowningHeat lard, add rabbit and onion; brown well
- Dusting with flour and moisteningSprinkle with flour; moisten with half a bottle of white wine and a litre of pan juices
- Seasoning and cookingSeason, add bouquet garni, let cook gently
- FinishingWhen three quarters cooked, transfer to a saucepan, strain sauce, add glazed onions and mushrooms
- Potato variationOptionally add a few small turned and blanched potatoes to the garnish.
Reboul's text
Your rabbit skinned and well cleaned, cut it into a dozen pieces. Heat a spoonful of lard in a saucepan, then put the rabbit in with an onion cut into dice; brown it well, then sprinkle with a good spoonful of flour, then moisten with half a bottle of white wine and a litre of pan juices or broth; season, add a bouquet garni and let cook gently. When it is three quarters cooked, take the pieces out into another saucepan and strain the sauce over them; add a dozen small glazed onions and as many mushroom caps. Skim off the fat before serving and arrange on a dish surrounded by croutons fried in oil.
A few small turned and blanched potatoes are sometimes added to the garnish.
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 |
|---|---|
| sahin | lard |
| reveni | brown |
| farino | flour |
| vin | white wine |
| amaneu | bouquet garni |
| champignoun | mushrooms |
| desgreissa | skim off the fat |
| croustet | croutons |
| fragi | fried |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 293, page 143. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.