Recipe no. 656 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 279.
Ingredients
- mackerel fillets
- marinade
Preparation
- Arrange and moistenArrange the fillets on an enamelled tray or earthenware dish. Pour marinade over them so that they are amply covered.
- Cook and preserveCook for 4 to 5 minutes. Take off the heat and keep for 15 days to three weeks by holding in a cool place, provided the marinade always covers them.
Reboul's text
Arrange them on an enamelled tray or earthenware dish, pour marinade over them so that they are amply covered, and cook for 4 to 5 minutes. Then take off the heat, and they can be kept for 15 days to three weeks by holding them in a cool place; provided, however, that the marinade always covers them.
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 |
| auriou | mackerel |
| marin | marinated |
| marinado | marinade |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 656, page 279. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.