Recipe no. 117 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 63.
Ingredients
- trout, 250 grams
- white wine
- crayfish tails
- mushrooms
- truffles
- bechamel sauce
- eggs
- breadcrumbs
- crayfish butter
Preparation
- Preparing the filletsChoose trout of about 250 grams, make fillets of them which you poach in white wine; then cut these fillets in two, so as to obtain perfect isosceles triangles.
- Garnish and saucePlace on these triangles a mixture composed as follows: crayfish tails, mushrooms and truffles, all cut into dice, mixed with a few spoonfuls of well-thickened bechamel sauce and bound over the heat with 2 egg yolks.
- Breading and cookingOnce well evened out, pass them through beaten egg and then through breadcrumbs; fry them briskly in deep fat, and arrange on a napkin with a crayfish claw stuck at each end.
- ServingServe at the same time a white wine sauce made with the cooking liquid of the fillets, and bound at the last moment by adding a crayfish butter.
Reboul's text
Choose trout of about 250 grams, make fillets of them which you poach in white wine; then cut these fillets in two, so as to obtain perfect isosceles triangles; place on these triangles a mixture composed as follows: crayfish tails, mushrooms and truffles, all cut into dice, mixed with a few spoonfuls of well-thickened bechamel sauce and bound over the heat with 2 egg yolks.
Once well evened out, pass them through beaten egg and then through breadcrumbs; fry them briskly in deep fat, and arrange on a napkin with a crayfish claw stuck at each end.
Serve at the same time a white wine sauce made with the cooking liquid of the fillets, and bound at the last moment by adding a crayfish butter.
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 |
| vin | white wine |
| triangle | triangles |
| escarabisso | crayfish |
| champignoun | mushrooms |
| rabas | truffles |
| fregi | to fry |
| burre | butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 117, page 63. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.