Recipe no. 178 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 90.
Ingredients
- poultry flesh
- thick cream
Preparation
- PreparationPound 500 grams of poultry flesh; when it is reduced to a smooth paste, gradually work in, stirring with the pestle, about a quarter litre of very thick cream; season and pass through a fine sieve. This forcemeat is very delicate.
Reboul's text
Pound 500 grams of poultry flesh; when it is reduced to a smooth paste, gradually work in, stirring with the pestle, about a quarter litre of very thick cream; season and pass through a fine sieve.
This forcemeat is very delicate.
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 |
|---|---|
| piela | pound |
| encourpoura | incorporate |
| trissoun | pestle |
| sedas | fine sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 178, page 90. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.