Recipe no. 59 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 39.
Ingredients
- eels
- shallots
- thyme
- bay leaf
- parsley
- white wine
- salt
- pepper
- flour
- water
Preparation
- Cooking mariniere stylePrepare one or two eels of medium size. After cutting them into pieces, put them in a saucepan with 3 chopped shallots, a bouquet of thyme, bay leaf and parsley tied together; add white wine as liquid, the pieces should be half covered, season with salt and pepper and cook briskly.
- Binding the sauceWhen the fish is cooked, add a spoonful of flour mixed with a little water, giving the pan a horizontal swirling motion to blend it well. This is done away from the heat.
Reboul's text
Prepare one or two eels of medium size. After cutting them into pieces, put them in a saucepan with 3 chopped shallots, a bouquet of thyme, bay leaf and parsley tied together; add white wine as liquid, the pieces should be half covered, season with salt and pepper and cook briskly.
When the fish is cooked, add a spoonful of flour mixed with a little water, giving the pan a horizontal swirling motion to blend it well. This is done away from the heat.
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 |
|---|---|
| tros | pieces |
| muia | add liquid |
| deslega | to mix with liquid |
| farino | flour |
| liesoun | binding |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 59, page 39. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.