Recipe no. 621 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 269.
Ingredients
- pigeon
- butter
Preparation
- Cooking the pigeonCook the pigeon in butter in a saucepan and let it cool.
- Canning with garnishPut into the can with a saucy financiere garnish, solder and give 2 hours of boiling.
Reboul's text
The pigeon, cooked in butter in a saucepan and nearly cooled, is put into the can with a saucy financiere garnish; the can soldered, pass it 2 hours at the boil.
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 |
|---|---|
| pijoun | pigeon |
| burre | butter |
| casseirolo | saucepan |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 621, page 269. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.