Recipe no. 345 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 168.
Ingredients
- salt pork
- bread
- shallot
- salt
- pepper
- black olives
- teal
Preparation
- Prepare the stuffingChop 150 g of salt pork and mix with 150 g of soaked bread
- Season the stuffingAdd 1 to 2 chopped shallots, salt, pepper and a few black olives
- Stuff and cookMix well, stuff the teal, truss and roast on the spit
Reboul's text
Chop 150 grams of salt pork, which you mix with the same weight of soaked bread; add 1 or 2 chopped shallots, salt and pepper, and add a few black olives. Mix well and stuff your teal with it, which you then truss and roast on the spit.
Teal may be prepared in various ways, notably in salmis or simply roasted.
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 |
|---|---|
| chapla | to chop |
| mescla | to mix |
| atrempa | to soak |
| brida | to truss |
| rousti | to roast on the spit |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 345, page 168. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.