Recipe no. 71 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 45.
Ingredients
- whiting
- butter
- white wine
- salt
- pepper
- breadcrumbs
- lemon
Preparation
- Preparation and browningTake a whiting of one pound, open it along the belly, from the head to the tail, to remove the backbone; it should then have the shape of a salt cod; place it in a buttered gratin dish, skin side up, and add about half a glass of white wine. Season with salt and pepper, sprinkle with breadcrumbs and put it in the oven; baste it from time to time with its cooking liquid. When it has taken a fine colour, serve, basting it with lemon juice.
Reboul's text
Take a whiting of one pound, open it along the belly, from the head to the tail, to remove the backbone; it should then have the shape of a salt cod; place it in a buttered gratin dish, skin side up, and add about half a glass of white wine. Season with salt and pepper, sprinkle with breadcrumbs and put it in the oven; baste it from time to time with its cooking liquid. When it has taken a fine colour, serve, basting it with lemon juice.
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 |
|---|---|
| oubra | to open |
| aresto | backbone |
| gratin | gratin |
| burre | buttered |
| aseiga | to baste |
| rabina | to brown au gratin |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 71, page 45. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.