Recipe no. 346 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 168.
Ingredients
- salt pork
- onion
- breadcrumb
- milk
- anchovies
- shallot
- parsley
- egg
- black olives
- fine oil
Preparation
- Prepare the salt porkCut into very small dice about 100 g of salt pork
- BrownPut into a casserole with finely chopped onion, let it brown over low heat without colouring too much
- Add the breadAdd 150 g of breadcrumb soaked in milk and well squeezed out
- SeasonMix well with a spoon, season generously
- Add herbs and fishAdd 2 chopped anchovies, 2 shallots and a good pinch of parsley
- Finish the stuffingStir well over the heat without sticking to the bottom, lastly work in a beaten egg and a dozen black olives
- Stuff and cookStuff the scoter after cleaning and drawing it, sew up the opening, truss and cook on the spit, basting with fine oil
Reboul's text
Cut into very small dice about 100 grams of salt pork, put it into a casserole with a finely chopped onion; let it brown over low heat without letting it colour too much; then add about 150 grams of breadcrumb soaked in milk and well squeezed out; mix well with a spoon, season generously, add 2 chopped anchovies, 2 shallots and a good pinch of parsley. Stir well over the heat without letting it stick to the bottom; lastly, work into this stuffing a beaten egg and a dozen black olives. Stuff the scoter after carefully cleaning and drawing it; sew up the opening, truss it and cook it on the spit, basting it with fine oil.
The addition of the beaten egg in this stuffing is not essential, but we have found that it makes it less pasty and more delicate, and it also lessens the excess fat that is always found in this game.
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 |
|---|---|
| coupa | to cut into dice |
| reveni | to brown |
| chapla | to chop |
| atrempa | to soak |
| mescla | to mix |
| assaboura | to season |
| brida | to truss |
| rousti | to roast on the spit |
| arrousa | to baste |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 346, page 168. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.