Recipe no. 66 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 42.
Ingredients
- mackerel
- salt
- pepper
- oil
- butter
- maitre d'hotel sauce
Preparation
- Grilling and servingSplit the mackerel along the back, season with salt and pepper, roll them in oil and lay them crosswise on the grill, over a good hot fire; turn them when they are a fine colour and you judge them cooked, arrange them on the dish and pour maitre d'hotel butter over them.
Reboul's text
Split the mackerel along the back, season with salt and pepper, roll them in oil and lay them crosswise on the grill, over a good hot fire; turn them when they are a fine colour and you judge them cooked, arrange them on the dish and pour maitre d'hotel butter over 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 |
|---|---|
| grasiho | grill |
| adouba | to season |
| mestre | maitre d'hotel |
| endreissa | to arrange on the dish |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 66, page 42. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.