Recipe no. 27 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 20.
Ingredients
- 3 litres of water
- 2 cabbages
- 1 goose
- Salt
- Pepper
- 2 or 3 onions
- 3 cloves
- 2 carrots
- 1 bouquet garni
- 2 cloves of garlic
- Bread
Preparation
- Preparing and cookingPut into a stockpot 3 litres of water, 2 peeled and well washed cabbages, a goose well cleaned, singed and trussed; bring to a boil, skim, add salt and pepper, 2 or 3 onions, one of them studded with 3 cloves, 2 carrots, a large bouquet garni, 2 cloves of garlic, cover and let cook.
- Dressing and servingWhen the goose is tender, dress it on a platter, remove the bouquet garni and the studded onion, mash all the vegetables and pour into the tureen over slices of bread, sending the goose to table at the same time.
Reboul's text
Put into a stockpot 3 litres of water, 2 peeled and well washed cabbages, a goose well cleaned, singed and trussed; bring to a boil, skim, add salt and pepper,
2 or 3 onions, one of them studded with 3 cloves, 2 carrots, a large bouquet garni, 2 cloves of garlic, cover and let cook.
When the goose is tender, dress it on a platter, remove the bouquet garni and the studded onion, mash all the vegetables and pour into the tureen over slices of bread, sending the goose to table at the same time.
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 |
|---|---|
| oulo | stockpot |
| aigo | water |
| caulet | cabbages |
| peluca | peel |
| auco | goose |
| besuscla | singe |
| brida | truss |
| bouie | boil |
| escuma | skim |
| sau | salt |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 27, page 20. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.