Recipe no. 112 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 59.
Ingredients
- brill
- fresh water
- water
- milk
- salt
Preparation
- Gutting and soakingAfter gutting the brill and trimming the fins, wash it well and let it soak an hour or two in fresh water.
- CookingThen put it in a fish kettle meant for this purpose, called a turbot kettle, or in a wide saute pan, with water covering it entirely; add a glass of milk and a handful of salt. Set it on the heat, and, as soon as it begins to boil, move it aside to leave it thus, covered, for a time proportioned to its size.
Reboul's text
After gutting it and trimming the fins, wash it well and let it soak an hour or two in fresh water.
Then put it in a fish kettle meant for this purpose, called a turbot kettle, or in a wide saute pan, with water covering it entirely;
add a glass of milk and a handful of salt. Set it on the heat, and, as soon as it begins to boil, move it aside to leave it thus, covered, for a time proportioned to its size.
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 |
| vuida | to gut |
| lava | to wash |
| desgourga | to soak |
| aigo | fresh water |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 112, page 59. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.