Recipe no. 58 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 39.
Ingredients
- eels
- olive oil
- flour
- garlic
- parsley
- salt
- pepper
Preparation
- Sauteing the eelsFor this dish small eels are used. After skinning them and cutting them into pieces, put a few spoonfuls of olive oil in a frying pan, heat it and throw in the pieces of eel after coating them in flour. Saute over a lively heat; 7 to 8 minutes are enough to cook them, and they should be nicely browned.
- SeasoningSeason with salt and pepper; add 2 chopped cloves of garlic with a little parsley, toss the pan a couple of times and serve.
Reboul's text
For this dish small eels are used. After skinning them and cutting them into pieces, put a few spoonfuls of olive oil in a frying pan, heat it and throw in the pieces of eel after coating them in flour. Saute over a lively heat; 7 to 8 minutes are enough to cook them, and they should be nicely browned. Season with salt and pepper; add 2 chopped cloves of garlic with a little parsley, toss the pan a couple of times 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 |
|---|---|
| escourtega | to skin |
| tros | pieces |
| sartan | frying pan |
| enfarina | to coat in flour |
| sauta | to saute |
| assaboura | to season |
| chapla | to chop |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 58, page 39. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.