Recipe no. 126 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 68.
Ingredients
- spiny lobster
- lettuce
- salt
- pepper
- mayonnaise sauce
- anchovies
- capers
- olives
- eggs
Preparation
- Cooking and preparationCook your spiny lobster as described for spiny lobster with remoulade. As soon as it is cold, take it out of its shell and cut it into slices. Slice the leaves of a fine lettuce, keeping the heart aside. Season with salt and pepper, mix in a spoonful of mayonnaise sauce and place on a dish.
- AssemblingLay the slices of spiny lobster on top, arrange the whole neatly into a dome, cover with a fairly thick mayonnaise sauce and smooth the surface with the blade of a knife.
- GarnishLift the fillets from two anchovies, wash and wipe them well. Cut each in two, giving eight fillets; arrange them symmetrically on the mayonnaise, forming any pattern; decorate with a few capers and turned olives. Hard-boil two eggs, cut them into four or eight pieces; arrange them in a crown at the base of the mayonnaise, along with the lettuce heart divided into four; then serve.
Reboul's text
Cook your spiny lobster as described for spiny lobster with remoulade. As soon as it is cold, take it out of its shell and cut it into slices. Slice the leaves of a fine lettuce, keeping the heart aside. Season with salt and pepper, mix in a spoonful of mayonnaise sauce and place on a dish.
Lay the slices of spiny lobster on top, arrange the whole neatly into a dome, cover with a fairly thick mayonnaise sauce and smooth the surface with the blade of a knife.
Lift the fillets from two anchovies, wash and wipe them well. Cut each in two, giving eight fillets; arrange them symmetrically on the mayonnaise, forming any pattern; decorate with a few capers and turned olives.
Hard-boil two eggs, cut them into four or eight pieces; arrange them in a crown at the base of the mayonnaise, along with the lettuce heart divided into four; then serve.
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 |
|---|---|
| langousto | spiny lobster |
| lachugo | lettuce |
| maiouneso | mayonnaise |
| anchoio | anchovies |
| tapeno | capers |
| óulivo | olives |
| iòu | eggs |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 126, page 68. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.