Recipe no. 623 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 269.
Ingredients
- young partridge
Preparation
- Preparing the young partridge salmisPrepare the young partridge salmis according to the given formula and bring it to the point of being ready to serve.
- Canning and preservingPut into cans once cooled, solder and give 2 hours of boiling.
Reboul's text
The young partridge salmis, prepared according to the given formula and ready to serve, is put into cans; once cooled, and the cans soldered, give them 2 hours of boiling.
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 |
|---|---|
| sàlmi | salmis |
| perdigau | young partridge |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 623, page 269. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.