Recipe no. 333 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 163.
Ingredients
- partridge
- onion
- carrot
- water
- cabbage
- salt
- pepper
- nutmeg
- bacon fat
- salt pork
- bouquet garni
- broth
- buttered paper
- white wine
- coulis
Preparation
- Cook the partridgeTake a fine partridge, not too old; clean it and bard it as usual. Cook it as described for young partridge in the pot, adding an onion cut into 4 and a sliced carrot, basting it from time to time with a spoonful of water.
- Prepare the cabbagePut 1 or 2 cabbages to blanch, after separating the leaves and removing the ribs; drain, season with salt, pepper and nutmeg.
- BraisingPut at the bottom of a casserole a few bards of bacon fat, 2 onions, 2 carrots in thick rounds, a bouquet garni, then the cabbage on top, in the middle a piece of salt pork of about 200 grams, and the cooked partridge on top. Moisten just to cover with broth; cover with a sheet of buttered paper then with its lid, and leave it in the oven until the cabbage is cooked and the partridge is tender.
- DressingDrain into another casserole, taking out the vegetables and the bouquet garni, and keep warm. Put into the casserole in which the partridge cooked, half a glass of white wine to reduce, a large spoonful of coulis; let it cook. Meanwhile dress the cabbage on a platter, the partridge on top, surround the whole with the salt pork cut into slices and pour over it the juice, strained and skimmed of fat.
Reboul's text
Take a fine partridge, not too old; clean it and bard it as usual. Cook it as described for young partridge in the pot, adding an onion cut into 4 and a sliced carrot, basting it from time to time with a spoonful of water.
Separately, put 1 or 2 cabbages to blanch, after separating the leaves and removing the ribs; drain, season with salt, pepper and nutmeg. Put at the bottom of a casserole a few bards of bacon fat, 2 onions, 2 carrots in thick rounds, a bouquet garni, then the cabbage on top, in the middle a piece of salt pork of about 200 grams, and the cooked partridge on top. Moisten just to cover with broth; cover with a sheet of buttered paper then with its lid, and leave it in the oven until the cabbage is cooked and the partridge is tender; then drain into another casserole, taking out the vegetables and the bouquet garni, and
keep warm. Put into the casserole in which the partridge cooked, half a glass of white wine to reduce, a large spoonful of coulis; let it cook. Meanwhile dress the cabbage on a platter, the partridge on top, surround the whole with the salt pork cut into slices and pour over it the juice, strained and skimmed of fat.
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 |
|---|---|
| bartavello | partridge |
| pastenargo | carrot |
| cebo | onion |
| blanqueja | to blanch |
| caulet | cabbage |
| agouta | to drain |
| assaboura | to season |
| bagna | to moisten |
| bouioun | broth |
| redurre | to reduce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 333, page 163. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.