Recipe no. 334 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 164.
Ingredients
- partridge
- carrots
- onions
- white wine
- coulis
- lentils
- water
- cloves
- garlic
- salt
Preparation
- Cook the partridgeCook it in a small casserole with rounds of carrots and onions, as indicated above; when it takes fine colour, moisten with a glass of white wine which you let reduce by half; season, moisten with a large spoonful of coulis and let it finish cooking over low heat and covered.
- Cook the lentilsYou will have put half a kilo of lentils to cook with the necessary water, an onion studded with 2 cloves, 2 cloves of garlic, 2 carrots and salt.
- Prepare the pureeWhen they are well cooked you will drain them and pass them through a fine sieve; put the puree into a casserole, season it with half the juice of the partridge and its skimmed fat; work it well to make it smooth.
- DressingDress the partridge on a platter, the lentil puree around it and the sauce over it.
Reboul's text
Cook it in a small casserole with rounds of carrots and onions, as indicated above; when it takes fine colour, moisten with a glass of white wine which you let reduce by half; season, moisten with a large spoonful of coulis and let it finish cooking over low heat and covered. One cannot state exactly the time needed for cooking; that depends somewhat on the age of the partridge; one judges it by touch.
You will have put half a kilo of lentils to cook with the necessary water, an onion studded with 2 cloves, 2 cloves of garlic, 2 carrots and salt. When they are well cooked you will drain them and pass them through a fine sieve; put the puree into a casserole, season it with half the juice of the partridge and its skimmed fat; work it well to make it smooth. Dress the partridge on a platter, the lentil puree around it and the sauce over it.
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 |
| garroto | carrots |
| cebo | onions |
| couire | to cook |
| vin | white wine |
| redurre | to reduce |
| assaboura | to season |
| coulis | coulis |
| lentiho | lentils |
| passa | to strain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 334, page 164. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.