Recipe no. 179 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 90.
Ingredients
- pheasant
- partridge
- game
Preparation
- PreparationTo make quenelles of pheasant, partridge or any other game, it is enough to carefully remove the sinews from the flesh. The proportions and the method remain the same as for ordinary poultry quenelles.
Reboul's text
To make quenelles of pheasant, partridge or any other game, it is enough to carefully remove the sinews from the flesh.
The proportions and the method remain the same as for ordinary poultry quenelles.
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 |
|---|---|
| raviolo | quenelles |
| nèr | sinews |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 179, page 90. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.