Recipe no. 86 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 52.
Ingredients
- grey mullet
- shallots
- parsley
Preparation
- PreparationProceed as for grey mullet fillets with white wine, adding to the fillets while cooking them 2 or 3 chopped shallots.
- FinishingAdd to the sauce, at the last moment, a pinch of chopped parsley.
Reboul's text
Proceed as above, adding to the fillets, while cooking them, 2 or 3 chopped shallots, and add to the sauce, at the last moment, a pinch of chopped parsley.
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 |
|---|---|
| mulataio | grey mullet |
| fielet | fillets |
| eschaloto | shallots |
| juvert | parsley |
| erbo | herbs |
| sausso | sauce |
| chapouta | chopped |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 86, page 52. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.