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"In
a terra-cotta marmite, greased with finely chopped pork fat,
simmer an old rooster with some carrots and onions. Perfume the
bird with garlic,parsley, thyme and bay, and baste with olive
oil from Aix, and later with a glass or two of brandy. With this
first cockerel of the New Year serve a dozen partridges to represent
the 12 months of the year, 30 fried eggs for the days of the
month, and 30 pitch black truffles for the nights."
From
Rene Jouvean, 'La Cuisine Provencal de Tradition Populaire'
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