Lingua Nostra › Provençal resources › Provençal recipes › Pigeon and duck

Provençal recipes, chapter XIII

Pigeon and duck

Recipes no. 322 to 329 of La Cuisinière provençale (page 158).

Type an ingredient, a Provençal word, or a recipe title, then Enter.

Recipes no. 322 to 329 of La Cuisinière provençale (page 158). Chapter XIII of La Cuisinière provençale by Jean-Baptiste Reboul (Marseille, 1909), public domain. Each recipe is transcribed from the facsimile and accompanied by its Provençal vocabulary in mistralian spelling.

Recipes

Pigeon with blood sauceRecipe no. 322: Pigeon with blood sauce by J.-BPigeon with green peasRecipe no. 323: Pigeon with green peas by J.-BPigeon with olivesRecipe no. 324: Pigeon with olives by J.-BDuck with olivesRecipe no. 325: Duck with olives by J.-BBraised duck with turnipsRecipe no. 326: Braised duck with turnips by J.-BBraised duck with small onionsRecipe no. 327: Braised duck with small onions by J.-BDuck with green peasRecipe no. 328: Duck with green peas by J.-BDuck a la ChipolataRecipe no. 329: Duck a la Chipolata by J.-BDuckling ballotine with green peasRecipe no. 329 bis: Duckling ballotine with green peas by J.-B