Thinking on what the "faisan flanqué de bartarelles" could have been.... Could it have been a wine sauce? The only Bartarelles Google offers me is a "Domaine des Bartarelles" wine. Incidentally, it also offers me "bartaVelles" with a V and that would be a regional name for partridge but would they offer pheasant with partridge?
The wine reference could be spot on as I saw this description of: "'Les Bartavailles' Chateauneuf du Pape 2015. 'Les Bartavelles' means the Royal Partridges in French."
It shows me that I am going to need spend considerable more time researching historical gastronomic French, which I am hoping will get easier the longer I spend in the NYPL archives.
Thinking on what the "faisan flanqué de bartarelles" could have been.... Could it have been a wine sauce? The only Bartarelles Google offers me is a "Domaine des Bartarelles" wine. Incidentally, it also offers me "bartaVelles" with a V and that would be a regional name for partridge but would they offer pheasant with partridge?
The wine reference could be spot on as I saw this description of: "'Les Bartavailles' Chateauneuf du Pape 2015. 'Les Bartavelles' means the Royal Partridges in French."
Frater Abu sent me a theory about the pheasant name as well, that it may refer to a Rock Partridge, "Alectoris graeca - Perdrix bartavelle" with a link here: https://www.oiseaux.net/birds/rock.partridge.html?fbclid=IwAR3xLmIaujiYUL5sxdBR7fv3XSQB3BvvqpS9bzXZHnR80MNb-gWODQxtRdw_aem_ATUHzQ5zaPLLsrbvzFXhjlMCIq_VZu5HSTj3JQ0H-XJHsuwJyvZT3Ncpq9pqui2Q8BQADHVwiEX_myA33XZ4VUVt
It shows me that I am going to need spend considerable more time researching historical gastronomic French, which I am hoping will get easier the longer I spend in the NYPL archives.
Thanks, Brigitte!