Recipe no. 60 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 40.
Ingredients
- eel
- garlic
- onion
- carrot
- thyme
- bay leaf
- celery
- broth
- white wine
- oil
- flour
- egg yolk
- lemon
- parsley
Preparation
- Cooking the fishCut the eel into pieces as described above. Put it in a saucepan with a clove of garlic, an onion and a carrot cut into slices, a bouquet of thyme, bay leaf and celery. Add liquid, covering it, with broth and a glass of white wine; season and let it cook.
- Poulette sauceSeparately, finely chop an onion, put it in a saucepan with 2 spoonfuls of oil, let it brown briefly over the heat, add a spoonful of flour, stir for a few moments with a wooden spoon without letting it brown too much, and add liquid with the cooking liquid of the fish after straining it. Take care to blend it well, so the sauce stays smooth; it should be lightly thickened; bring to the boil, add the eel freed of all its aromatics, add a binding made of an egg yolk mixed with lemon juice, stir the pan well, do not let it boil again; add a pinch of chopped parsley and serve.
Reboul's text
Cut the eel into pieces as described above. Put it in a saucepan with a clove of garlic, an onion and a carrot cut into slices, a bouquet of thyme, bay leaf and celery. Add liquid, covering it, with broth and a glass of white wine; season and let it cook.
Separately, finely chop an onion, put it in a saucepan with 2 spoonfuls of oil, let it brown briefly over the heat, add a spoonful of flour, stir for a few moments with a wooden spoon without letting it brown too much, and add liquid with the cooking liquid of the fish after straining it. Take care to blend it well, so the sauce stays smooth; it should be lightly thickened; bring to the boil, add the eel freed of all its aromatics, add a binding made of an egg yolk mixed with lemon juice, stir the pan well, do not let it boil again; add a pinch of chopped parsley and serve.
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 |
| aroumat | aromatics |
| liesoun | binding |
| rous | browned |
| jaune | egg yolk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 60, page 40. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.