Recipe no. 334 bis from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 164.
Ingredients
- young partridge
- lard
- butter
- garlic
- water
- salt
- white wine
- coulis
Preparation
- CookThe young partridge trussed and barded as for the spit, cook it in a casserole with a spoonful of lard or butter; when you judge it nearly cooked, join to it a dozen at most of large cloves of garlic that you will have cooked three quarters of the way in plain salted water, then drained.
- FinishAfter 2 or 3 turns of the casserole untruss the young partridge, remove the bacon fat from it, take the fat out of the casserole, replace it with a splash of white wine and a large spoonful of coulis, let the whole simmer together for 5 to 6 minutes and serve the young partridge on a platter, pouring over it the contents of the casserole.
Reboul's text
The young partridge trussed and barded as for the spit, cook it in a casserole with a spoonful of lard or butter; when you judge it nearly cooked, join to it a dozen at most of large cloves of garlic that you will have cooked three quarters of the way in plain salted water, then drained. After 2 or 3 turns of the casserole untruss the young partridge, remove the bacon fat from it, take the fat out of the casserole, replace it with a splash of white wine and a large spoonful of
coulis, let the whole simmer together for 5 to 6 minutes and serve the young partridge on a platter, pouring over it the contents of the casserole.
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 |
|---|---|
| perdigau | young partridge |
| brida | to truss |
| couire | to cook |
| sahin | lard |
| burre | butter |
| aiet | garlic |
| agouta | to drain |
| vin | white wine |
| coulis | coulis |
| mitouna | to simmer |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 334 bis, page 164. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.