Recipe no. 320 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 157.
Ingredients
- forcemeat (foie gras)
- terrine
- bacon
- baking tray
- water
- lard
- white paper
Preparation
- Preparing the forcemeatPrepare identical to the foie gras pate
- Lining and garnishingLine the terrine with bacon and garnish as for the pate
- CoveringCover with strips of bacon and the lid
- CookingCook 2-3 hours in a baking tray with water
- CoolingCool with a weight on top, unmould
- KeepingFor keeping, dry off moisture and cover with lard
Reboul's text
Prepare a forcemeat exactly like the one indicated above; the same proportions apply for everything else.
Take an ovenproof terrine fitted with its lid, line it with fine strips of bacon and garnish it exactly as you garnished the pate; cover the top with strips of bacon and put on its lid; place the terrine in a baking tray with a little water and cook two to three hours in the oven.
Then let it cool with a light weight on top, after having drained off the fat, then unmould it and remove the bacon that is around it.
Should one wish to keep it for some time, one should, after carefully drying off any moisture that may have remained at the bottom, put it back into the terrine used for cooking, pour in some good melted lard, let it cool well and then cover with white paper, then with its lid.
Keep it above all in a cool place and away from moisture.
This remark applies to all kinds of terrines.
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 |
|---|---|
| farço | forcemeat |
| tian | terrine |
| lard | bacon |
| tourtiero | baking tray |
| couiesoun | cooking time |
| pes | weight |
| sahin | lard |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 320, page 157. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.