Recipe no. 667 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 282.
Ingredients
- lard
- goose
- salt
Preparation
- Prepare the gooseLeave the joints of a goose to stand for two days in fine salt.
- Cook in the lardMelt a kilo of lard and cook the goose for about an hour, then drain.
- Put into a potPlace the joints in a stoneware pot and pour the decanted lard over them.
- Apply to other poultryUse the same method for ducks.
Reboul's text
Take a kilo of lard, melt it; put into it the joints of a goose that you have left to stand for 2 days in fine salt, and let it cook for about an hour; drain them; place them in a stoneware pot and pour the lard over them, after letting it settle. If you were to include the sediment, the goose could spoil.
This method of preservation can be applied to ducks as well as to geese.
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 |
| auco | goose |
| sau | salt |
| gres | stoneware |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 667, page 282. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.