Recipe no. 323 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 158.
Ingredients
- pigeons
- butter
- broth
- green peas
- ham
- salt pork
Preparation
- Cooking trussed in butterTrussed and barded, cook them in the saucepan with a piece of butter; moisten them very lightly with a spoonful of broth, which you let reduce by half; let finish cooking, turning them in it.
- Preparing and dressing the peasPrepare green peas with ham or with salt pork, arrange them around the pigeon and pour over it its strained juices.
Reboul's text
Trussed and barded, cook them in the saucepan with a piece of butter; moisten them very lightly with a spoonful of broth, which you let reduce by half; let finish cooking, turning them in it. Prepare green peas with ham or with salt pork, arrange them around the pigeon and pour over it its strained juices.
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 |
|---|---|
| brida | truss |
| couire | cook |
| casseirolo | saucepan |
| burre | butter |
| bagna | moisten |
| bouioun | broth |
| redurre | reduce |
| ventresco | salt pork |
| dreissa | arrange |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 323, page 158. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.