Recipe no. 332 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 163.
Ingredients
- young partridge
- fresh bacon fat
- pork fat
- young partridge's liver
- truffles
- salt
- pepper
- cooking paper
- butter
Preparation
- Prepare the stuffingChop 200 grams of fresh bacon fat or pork fat with the young partridge's liver, peel 5 or 6 truffles, pound the peelings with the chopped bacon fat and season with salt and pepper; turn out into a bowl, mix in the truffles cut into 2 or 4 pieces depending on their size.
- Stuff and prepareFill the body of the young partridge with this, truss and bard it carefully, wrap it in a sheet of buttered cooking paper.
- CookPut it on the spit and let it cook on the spit; 20 minutes later remove the paper; leave it a further 10 to 15 minutes so that it takes colour; take it off the spit and serve.
Reboul's text
Choose a young partridge, as little high as possible, clean it as usual without skinning it. Chop 200 grams of fresh bacon fat or pork fat with the young partridge's liver, peel 5 or 6 truffles, pound the peelings with the chopped bacon fat and season with salt and pepper; turn out into a bowl, mix in the truffles cut into 2 or 4 pieces depending on their size. Fill the body of the young partridge with this, truss and bard it carefully, wrap it in a sheet of buttered cooking paper. Put it on the spit and let it cook on the spit; 20 minutes later remove the paper; leave it a further 10 to 15 minutes so that it takes colour; take it off the spit and serve.
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 |
|---|---|
| lard | bacon fat |
| fege | liver |
| rabas | truffles |
| chapla | to chop |
| pela | to peel |
| assaboura | to season |
| cafi | to fill |
| brida | to truss |
| embroucha | to spit |
| couire | to cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 332, page 163. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.