Recipe no. 91 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 53.
Ingredients
- carp
- butter
- onion
- carrots
- thyme
- bay leaf
- parsley
- celery
- white wine
- salt
- pepper
- sorrel
- cream
- cornstarch
- eggs
- nutmeg
Preparation
- Lifting the filletsMake fillets of the carp and free these of bones and skin.
- Cooking the filletsArrange the fillets in a buttered saute pan, at the bottom of which you will have put a few rounds of onion and carrot, thyme, bay leaf, parsley, celery. Add white wine, season with salt and pepper. Cover with a buttered paper and cook in the oven.
- Sorrel sauceBrown in butter, in a saucepan, 2 handfuls of finely sliced sorrel. When its moisture has reduced, add liquid with half a litre of cream, which you let reduce a few minutes (by about a third).
- BindingStrain the cooking liquid of the fillets into it. Bind with a spoonful of cornstarch mixed with liquid, then 2 or 3 egg yolks. Season with a touch of nutmeg.
Reboul's text
Make fillets of it, and, once these are freed of bones and skin, arrange them in a buttered saute pan, at the bottom of which you will have put a few rounds of onion and carrot, thyme, bay leaf, parsley, celery. Add white wine; season with salt and pepper; cover with a buttered paper, and cook in the oven.
Brown in butter, in a saucepan, 2 handfuls of finely sliced sorrel; when its moisture has reduced, add liquid with half a litre of cream, which you let reduce a few minutes, that is, by about a third; strain the cooking liquid of the fillets into it; bind with a spoonful of cornstarch mixed with liquid, then 2 or 3 egg yolks; season with a touch of nutmeg and
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 |
|---|---|
| escarpo | carp |
| fielet | fillets |
| burre | butter |
| cebo | onion |
| garroto | carrots |
| farigoulo | thyme |
| laurié | bay leaf |
| juvert | parsley |
| àpi | celery |
| vin | white wine |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 91, page 53. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.