Recipe no. 113 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 59.
Ingredients
- brill
- butter
- carrots
- onions
- white wine
- buttered paper
Preparation
- Preparation and cookingClean the brill the same way as above, butter the bottom of a large saute pan, put carrots and onions in slices, season, add half a bottle of white wine, cover with a buttered paper and cook in the oven for the time needed, which is determined by the size of the fish.
Reboul's text
Clean it the same way as above, butter the bottom of a large saute pan, put carrots and onions in slices, season, add half a bottle of white wine, cover with a buttered paper and cook in the oven for the time needed, which is determined by the size of the fish.
The same preparations given for brill can be applied to turbot, which resembles it in many respects. Flounder and plaice, which are also a similar species, may be prepared the same way.
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 |
|---|---|
| roumb | brill |
| garroto | carrots |
| cebo | onions |
| vin | white wine |
| papié | buttered paper |
| couiesoun | oven cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 113, page 59. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.