Recipe no. 632 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 271.
Ingredients
- foie gras
- fat bacon
Preparation
- Lining the cans and preparing the pateLine the small cans with a thin sheet of fat bacon against the sides and fill in the same way with a prepared foie gras pate mixture.
- Canning and preservingFill the cans as one would a pate, solder and give 2 hours of boiling.
Reboul's text
Choose small cans of half a litre or a quarter, and no more than 7 or 8 centimetres high; line them as you would for ordinary terrines, that is, with a thin sheet of fat bacon against the sides, and, having prepared the forcemeat and garnish of a foie gras pate (see this formula), fill the cans in the same way, as you would a pate. Solder, and give two 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 |
|---|---|
| tian | terrine |
| fege | foie gras |
| lard | fat bacon |
| farço | forcemeat |
| past | pate |
| brasa | solder |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 632, page 271. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.