Recipe no. 297 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 145.
Ingredients
- hare
- terrine
- bacon
- forcemeat
- game
Preparation
- Preparing the terrineUse an oval earthenware terrine; line the bottom and sides with thin strips of bacon
- FillingFill as for the pate; cover with a strip of bacon
- Cooking in a water bathCover; place on a tray with water; cook 2 hours minimum in a hot oven
- NoteThis method applies to all kinds of game and to pates
Reboul's text
Prepare it exactly as above, with the only difference that instead of cooking it in a mould, in pastry, you take a terrine intended for this purpose; these terrines are oval in shape and made of ovenproof earthenware. Line the bottom and sides with a few very thin strips of bacon, fill as for the pate, cover with a strip of bacon, put the lid on and place it on a tray with a little water in it; let cook 2 hours at least in a hot oven.
This method can be applied to all kinds of game. The same is true for pates.
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 |
| lebre | hare |
| lard | bacon |
| four | oven |
| ban-marìo | water bath |
| curbecèu | lid |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 297, page 145. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.