Recipe no. 292 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 143.
Ingredients
- saddle
- hare
- lardons
- poivrade sauce
- game
- trimmings
Preparation
- Preparing the saddleRemove the sinews, lard with fine lardons
- Marinating and cookingMarinate like any game; cook on the spit or in the oven
- Preparing the sauceMake a poivrade sauce in the cooking pan with the trimmings
Reboul's text
Remove the sinews well from a fine, thick saddle, coming of course from a young hare; lard it then with fine lardons, marinate it like any other game and cook it either on the spit or in the oven. A poivrade sauce is usually served with it.
This sauce is made in the pan the saddle cooked in, with all the trimmings that were put around it.
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 |
|---|---|
| lebre | hare |
| lardoun | lardons |
| four | oven |
| sausso | poivrade sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 292, page 143. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.