Recipe no. 661 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 279.
Ingredients
- anchovies
- oil
Preparation
- Prepare the filletsDivide fine salted anchovies into fillets. Trim the fillets, wash and pat dry.
- Arrange and coverRoll up the fillets and arrange them in wide-necked glass jars. Fill with virgin oil.
- KeepSeal hermetically and keep in a cool place.
Reboul's text
Divide fine salted anchovies into fillets; trim, wash and pat dry these fillets, roll them up, and arrange them in wide-necked glass jars; fill with virgin oil; seal hermetically and keep in a cool place.
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 |
|---|---|
| fielet | fillets |
| anchoio | anchovies |
| òli | oil |
| vierge | virgin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 661, page 279. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.