Recipe no. 628 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 270.
Ingredients
- young partridge
- butter
Preparation
- Roasting the young partridgeRoast the trussed and barded young partridge in butter in a saucepan.
- Canning with juices and preservingPut into the can with its strained cooking juices, solder and give 2 hours of boiling.
Reboul's text
The young partridge, trussed and barded, is roasted in butter in a saucepan, then put into the can with its strained cooking juices; solder, and give it 2 hours of boiling.
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 |
| rousti | roast |
| burre | butter |
| casseirolo | saucepan |
| founs | base |
| couiesoun | cooking |
| brasa | solder |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 628, page 270. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.