Recipe no. 324 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 159.
Ingredients
- pigeon
- coulis sauce
- olives
Preparation
- Cooking with olivesCook the pigeon as above, adding, lastly, a spoonful of coulis sauce and 2 dozen olives, which you will have blanched after pitting them.
Reboul's text
Cook the pigeon as above, adding, lastly, a spoonful of coulis sauce and 2 dozen olives, which you will have blanched after pitting them.
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 |
|---|---|
| couire | cook |
| óulivo | olives |
| blanqueja | blanch |
| meseioun | pit |
| cuierado | spoonful |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 324, page 159. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.