Recipe no. 322 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 158.
Ingredients
- pigeons
- vinegar
- wine
- bacon
- onions
- carrots
- bay leaf
- thyme
- garlic
- coulis sauce
Preparation
- Bleeding and preparingBleed your pigeons, keeping the blood in a cup with a dash of vinegar and as much good wine; mix well so that it does not coagulate.
- Plucking and trussingPluck and clean well, then truss them and put them into a saucepan with a little grated bacon, onions and carrots in small dice, a bay leaf, a sprig of thyme and a clove of garlic.
- Cooking the pigeonLet them brown well, then moisten with a glass of white wine, which you let reduce; add two spoonfuls of coulis sauce, season and let finish cooking.
- Finishing with the bloodLastly, change them to another saucepan and strain the sauce over them, skim off the fat and, 2 minutes before serving, bring to a boil; throw in the blood, stirring, but without letting it come back to a boil.
Reboul's text
Bleed your pigeons, keeping the blood in a cup into which you have put a dash of vinegar and as much good wine; mix well so that it does not coagulate.
Pluck and clean well, then truss them and put them into a saucepan with a little grated bacon, onions and carrots in small dice, a bay leaf, a sprig of thyme and a clove of garlic; let them brown well, then moisten with a glass of white wine, which you let reduce; add two spoonfuls of coulis sauce, season and let finish cooking. Lastly, change them to another saucepan and strain the sauce over them, skim off the fat and, 2 minutes before serving, bring to a boil; throw in the blood, stirring, but without letting it come back to a 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 |
|---|---|
| sang | blood |
| pijoun | pigeon |
| vinaigre | vinegar |
| vin | white wine |
| brida | truss |
| casseirolo | saucepan |
| lard | bacon |
| laurié | bay leaf |
| farigoulo | thyme |
| desgreissa | skim off the fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 322, page 158. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.