Recipe no. 72 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 45.
Ingredients
- whiting
- flour
- oil
- shallot
- chervil
- parsley
- tarragon
- broth
- lemon
Preparation
- Cooking the whitingTake small whiting, 2 or 3 to the pound, scaled and well cleaned; roll them in flour, lay them in a frying pan in which you have put 2 or 3 spoonfuls of oil to heat, cook over moderate heat. Turn them every which way, so they are a fine colour. As soon as they are cooked, put them on a dish.
- Hoteliere sauceThen put in the frying pan a finely chopped shallot; heat it without browning. Add chervil, parsley, tarragon, all chopped, a spoonful of reduced broth and the juice of a lemon, mix well and pour over the whiting.
Reboul's text
Take small whiting, 2 or 3 to the pound, scaled and well cleaned; roll them in flour, lay them in a frying pan in which you have put 2 or 3 spoonfuls of oil to heat, cook over moderate heat. Turn them every which way, so they are a fine colour. As soon as they are cooked, put them on a dish. Then put in the frying pan a finely chopped shallot; heat it without browning. Add chervil, parsley, tarragon, all chopped, a spoonful of reduced broth and the juice of a lemon, mix well and pour over the whiting.
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 |
|---|---|
| farino | flour |
| sartan | frying pan |
| cerfuei | chervil |
| tragoun | tarragon |
| couiesoun | cooking |
| sausso | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 72, page 45. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.