Recipe no. 622 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 269.
Ingredients
- partridge
- cabbage
Preparation
- Preparing the partridge with cabbagePrepare a partridge with cabbage as indicated.
- Canning and preservingPut into the can, solder and give 2 hours of boiling.
Reboul's text
Prepare a partridge with cabbage as we have indicated; put into the can; solder and give 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 |
|---|---|
| bartavello | partridge |
| caulet | cabbage |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 622, page 269. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.