Recipe no. 358 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 173.
Ingredients
- larks
- croustade stuffing
- truffle
- bacon fat
- game fumet sauce
Preparation
- Prepare the larksBone carefully. Lay out on the table. Put a spoonful of stuffing in the middle (truffle optional).
- RollRoll into a nice shape. Put on a plate.
- Prepare the casesTake small paper cases. Oil the inside and let them stiffen at the mouth of the oven.
- Fill and cookPut a spoonful of stuffing in each. Place a lark on top. Cover with a thin bard of bacon fat.
- Push into the ovenPush into the oven with a sheet of oiled paper over them. Cook 12 to 15 minutes.
- FinishTake out, remove the bacon fat and fat. Glaze with the game fumet sauce from the thrush croustades.
Reboul's text
Bone them carefully, lay them out on the table and put in the middle of each a spoonful of stuffing prepared as for the thrush croustades; you may put a small truffle in the middle, but that is optional; then roll them into a nice shape and put them on a plate.
Take the same number of small paper cases, oil the inside and let them stiffen at the mouth of the oven. Then put into each of them a spoonful of stuffing, the lark on top, and cover with a thin bard of bacon fat. Push into the oven, with a sheet of oiled paper over them. When they are cooked, that is 12 to 15 minutes later, take them out, remove the bacon fat and any fat that may be on top and glaze with the game fumet sauce given for the thrush croustades.
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 |
|---|---|
| desoussa | to bone |
| roula | to roll |
| couire | to cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 358, page 173. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.