Recipe no. 56 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 38.
Ingredients
- a few small fish and carcasses, heads and bones
- half white wine, half water (or broth on meat days)
- an onion cut into slices
- a few carrots cut into slices
- a sprig of thyme
- a bay leaf
- a little parsley
- a clove of garlic
- very little salt
- peppercorns
Preparation
- Gathering the fishPut into a saucepan the small fish, carcasses, heads and bones on hand.
- Adding liquid and garnishAdd liquid, covering the fish, with half white wine and half water (or broth on meat days), and garnish with onion, carrots, thyme, bay leaf, parsley, garlic, very little salt and peppercorns.
- Cooking and strainingBoil for an hour, then strain through a sieve.
Reboul's text
Put into a saucepan a few small fish and whatever carcasses, heads and bones you have on hand; add liquid, covering them, with half white wine and half water, or broth on meat days; garnish with an onion and a few carrots, all cut into slices, a sprig of thyme, a bay leaf, a little parsley, a clove of garlic, very little salt and peppercorns. Boil for an hour and then strain through a sieve.
This stock is used for white sauces such as: white wine sauce, Normande sauce, fines herbes sauce, etc.
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 |
|---|---|
| carcasso | carcass |
| aresto | fish bone |
| vin | white wine |
| cebo | onion |
| pastenargo | carrot |
| farigoulo | thyme |
| laurié | bay leaf |
| juvert | parsley |
| aiet | garlic |
| pebre | peppercorns |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 56, page 38. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.