Recipe no. 344 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 167.
Ingredients
- rouge de rivière
- lemon
- coulis sauce
- juice
- aspic jelly
Preparation
- Clean and roastClean neatly 2 rouges de rivière, cook them on the spit, basting them with lemon juice, season and take them off a little underdone (less than usual)
- Cut upCut into 6 pieces to place in a casserole
- Prepare the carcassCut the carcass into 5 to 6 pieces, put into another casserole with coulis sauce and juice
- CookLet it cook an hour, strain the sauce over the pieces, let it cook a few more minutes
- Add the aspicTake the pieces out onto a plate, add aspic jelly to the sauce and let it reduce while skimming
- Strain the sauceWhen the sauce coats the spoon well, strain through a cloth and stir in a bowl until lukewarm
- Dip and dressDip each piece of rouge in the sauce, spearing it on a larding needle, arrange on a large platter
- ServeKeep cool, arrange in a pyramid, decorate with chopped aspic jelly to taste
Reboul's text
Clean neatly 2 rouges de rivière, cook them on the spit, basting them with a squeeze of lemon juice, season and take them off a little underdone, that is a little less than usual.
Cut them into 6 pieces which you will put into a casserole; cut the carcass into 5 or 6 pieces which you will put into another casserole, with 2 large spoonfuls of good coulis sauce and as much juice. Let it cook an hour, then strain this sauce over the pieces; let it cook a few more minutes, then take the pieces out onto a plate; add to the sauce a few spoonfuls of aspic jelly and let it reduce, skimming it.
When this sauce is of reasonable consistency and coats the spoon well with which you are stirring it, strain it through a cloth and stir it in a bowl until it is no more than lukewarm; at that point dip in it each piece of rouge one after the other, spearing them on the end of a larding needle, and arranging them as you go on a large platter, side by side.
They must thus be well covered with sauce and with a fine shine; keep them cool until the moment of serving. You then arrange them in a pyramid, then decorate with chopped aspic jelly applied according to your taste.
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 |
|---|---|
| neteja | to clean |
| rousti | to roast on the spit |
| arrousa | to baste |
| assaboura | to season |
| redurre | to reduce |
| escuma | to skim |
| atrempa | to dip |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 344, page 167. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.