Recipe no. 84 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 51.
Ingredients
- salt cod
- potatoes
- eggs
- butter
- flour
- salt
- pepper
Preparation
- Preparing the fillingTake salt cod, leftover or cooked specially, and divide it into small fragments. Put it in a bowl and mix it with the equivalent amount of boiled potatoes, well drained and mashed.
- BindingBind everything with two or 3 eggs and a good piece of butter to make a somewhat firm mixture. Season.
- Shaping the croquettesDivide it on the floured table into small heaps the size of an egg.
- FryingRoll them in flour and fry them briskly.
Reboul's text
Take salt cod, leftover or cooked specially; divide it into small fragments; put it in a bowl and mix in the equivalent amount of boiled potatoes, well drained and mashed. Bind everything with two or 3 eggs and a good piece of butter to make a somewhat firm mixture; season and divide it on the floured table into small heaps the size of an egg; roll them in flour and fry them briskly.
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 |
|---|---|
| merlusso | salt cod |
| iòu | eggs |
| burre | butter |
| farino | flour |
| tian | bowl |
| mescladis | mixture |
| fregi | to fry |
| sau | salt |
| pebre | pepper |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 84, page 51. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.