Recipe no. 626 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 270.
Ingredients
- hare
Preparation
- Roasting the saddleRoast the saddle of hare as usual.
- Canning with sauce and preservingPut into the can, pour the prepared pepper sauce over it, let it cool before soldering and pass it at the boil as for the civet.
Reboul's text
Roast it as usual; put it into the can, and, the pepper sauce prepared, pour it over; let it cool before soldering, and pass it at the boil as for the civet.
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 |
|---|---|
| rousti | roast |
| sausso | pepper sauce |
| brasa | solder |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 626, page 270. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.