Recipe no. 633 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 271.
Ingredients
- hare
Preparation
- Lining the cans and preparing the pateLine the cans as indicated above and fill with a hare pate mixture.
- Preserving in a water bathSolder and give 2 hours of boiling.
Reboul's text
Line the cans as indicated above, and fill in the same way with a hare pate mixture. Give 2 hours of boiling. In short, terrines are pates without a crust, cooked in earthenware vessels. By applying the preservation system described above to them, they can be kept much longer without the least risk of spoiling.
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 |
| past | pate |
| crousto | crust |
| counservacioun | preservation |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 633, page 271. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.