Recipe no. 139 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 74.
Ingredients
- squid
- onion
- oil
- tomatoes
- bread
- milk
- garlic
- parsley
- egg yolks
- bay leaf
- white wine
- breadcrumbs
Preparation
- Preparing the squidThe squid is another cephalopod fairly similar to the cuttlefish. Medium-sized ones are usually taken to be stuffed. Remove the ink and the quill enclosed in the mantle, separate the mantle from the tentacles and wash everything well. Lay the mantles or pouches spread out on a cloth.
- Preparing the stuffingFinely chop an onion, which you brown with a few spoonfuls of oil, add the tentacles, which you will have finely chopped, then 2 or 3 tomatoes, also chopped, season and brown well; add a piece of bread the size of a fist, well soaked in milk and pressed, 2 chopped cloves of garlic with parsley; work it all well, add liquid with 2 spoonfuls of hot water, add 2 or 3 egg yolks and move off the heat; you should now have a thick, good-tasting stuffing.
- Stuffing and arrangingFill the mantles three quarters full with it, sew them to enclose the stuffing and put them in an oiled saute pan, side by side.
- Preparing the sauceSeparately, brown a chopped onion in oil, add a bay leaf, a crushed clove of garlic, then a spoonful of flour; add liquid with a glass of white wine and as much hot water; season with salt and pepper, let it boil a quarter of an hour and then strain it over the squid.
- FinishingSprinkle with breadcrumbs, drizzle with oil and brown au gratin slowly. Then serve on a dish with their sauce around them.
Reboul's text
The squid is another cephalopod fairly similar to the cuttlefish. Medium-sized ones are usually taken to be stuffed. Remove the ink and the quill enclosed in the mantle, separate the mantle from the tentacles and wash everything well. Lay the mantles or pouches spread out on a cloth. Finely chop an onion, which you brown with a few spoonfuls of oil, add the tentacles, which you will have finely chopped, then 2 or 3 tomatoes, also chopped, season and brown well; add a piece of bread the size of a fist, well soaked in milk and pressed, 2 chopped cloves of garlic with parsley; work it all well, add liquid with 2 spoonfuls of hot water, add 2 or 3 egg yolks and move off the heat; you should now have a thick, good-tasting stuffing, fill the mantles three quarters full with it, sew them to enclose the stuffing and put them in an oiled saute pan, side by side.
Separately, brown a chopped onion in oil, add a bay leaf, a crushed clove of garlic, then a spoonful of flour; add liquid with a glass of white wine and as much hot water; season with salt and pepper, let it boil a quarter of an hour and then strain it over the squid; sprinkle with breadcrumbs, drizzle with oil and brown au gratin slowly. Then serve on a dish with their sauce around them.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: Tautennes. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word Tautennes: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| tóuteno | squid |
| banihoun | tentacles |
| farço | stuffing |
| pan | bread |
| laurié | bay leaf |
| vin | white wine |
| rabina | to brown au gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 139, page 74. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.