Recipe no. 618 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 268.
Preparation
- Preparing the eel matelotePrepare the matelote as indicated in the chapter on fish, then put into cans and preserve in a water bath for 1 hour and a half.
Reboul's text
Prepare the matelote as indicated in the chapter on fish. Once fully ready to serve, put it into the cans, solder and pass an hour and a half in a water bath.
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 |
|---|---|
| anguielo | eel |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 618, page 268. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.