Recipe no. 330 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 162.
Ingredients
- young partridge
- bacon fat
Preparation
- PrepareAfter plucking, drawing and singeing your young partridge, wipe it neatly, truss it, cover it with a bard of bacon fat, tie it and put it on the spit.
- CookGenerally 20 to 25 minutes of cooking are needed for a medium young partridge put to the spit. Let it cook, basting it often, and keep a well-fed fire that is not too fierce.
Reboul's text
After plucking, drawing and singeing your young partridge, wipe it neatly, truss it, cover it with a bard of bacon fat, tie it and put it on the spit. Generally 20 to 25 minutes of cooking are needed for a medium young partridge put to the spit. Let it cook, basting it often, and keep a well-fed fire that is not too fierce.
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 |
|---|---|
| plumo | plucked |
| flamba | singed |
| lard | bacon fat |
| enfeissela | to tie |
| embroucha | to spit |
| arrousa | to baste |
| fiò | fire |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 330, page 162. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.