Recipe no. 69 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 44.
Ingredients
- whiting
- flour
- oil
- tomatoes
- salt
- pepper
Preparation
- Cooking the whitingCut five or six slices from a large whiting, roll them in flour and lay them in a frying pan in which you have heated a few spoonfuls of oil; cook them, turning on both sides; season.
- Cooking the tomatoes and platingSeparately, have another frying pan with hot oil, lay in it three or four tomatoes cut in half and seeded, so they cook on both sides as well, they should have been chosen well ripe and fleshy, season them, and after arranging the whiting slices on the dish, surround them with the tomatoes; pour their cooking liquid over and serve.
Reboul's text
Cut five or six slices from a large whiting, roll them in flour and lay them in a frying pan in which you have heated a few spoonfuls of oil; cook them, turning on both sides; season.
Separately, have another frying pan with hot oil, lay in it three or four tomatoes cut in half and seeded, so they cook on both sides as well, they should have been chosen well ripe and fleshy, season them, and after arranging the whiting slices on the dish, surround them with the tomatoes; pour their cooking liquid over and 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 |
|---|---|
| trancho | slices |
| merlan | whiting |
| farino | flour |
| sartan | frying pan |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 69, page 44. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.