Recipe no. 331 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 162.
Ingredients
- young partridge
- butter
- bread
- lemon
- broth
Preparation
- PrepareClean, truss and bard as usual.
- Cook in the casserolePut into a casserole or earthenware pot about 50 grams of butter, melt it and set the young partridge in; let it cook over moderate heat and covered, turning it from time to time; 20 minutes are enough.
- DressTake it out when it is cooked, remove the string, dress it on a piece of bread cut square about two centimetres thick, which you will fry in the casserole in which the young partridge cooked.
- ServeWhen about to serve, squeeze the juice of half a lemon into this casserole, add 2 tablespoons of broth, deglaze the bottom and pour over the young partridge.
Reboul's text
Clean, truss and bard as usual; put into a casserole or earthenware pot barely large enough to hold this young partridge, about 50 grams of butter, melt it and set the young partridge in; let it cook over moderate heat and covered, turning it from time to time; 20 minutes are enough. Take it out when it is cooked, remove the string, dress it on a piece of bread cut square about two centimetres thick, which you will fry in
the casserole in which the young partridge cooked. When about to serve, squeeze the juice of half a lemon into this casserole, add 2 tablespoons of broth, deglaze the bottom and pour over the young partridge.
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 |
|---|---|
| neteja | to clean |
| brida | to truss |
| casseirolo | casserole |
| burre | butter |
| foundre | to melt |
| couire | to cook |
| fregi | to fry |
| bouioun | broth |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 331, page 162. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.