Recipe no. 82 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 50.
Ingredients
- salt cod
- potatoes
- flour
- butter
- bechamel sauce
- breadcrumbs
- egg
Preparation
- Preparing the salt codWhether leftover or cooked specially, sort the salt cod into small pieces, carefully removing the bones and the skin.
- Preparing the borderWith a potato puree (Duchess potatoes) shape a rope on the floured table, rolling it with your hands. Lay this rope as a border on a buttered gratin dish. With the blade of the knife, decorate this border in some fashion.
- AssemblingPut a spoonful of bechamel sauce in the middle, arrange the salt cod on top and cover it with the same sauce.
- FinishingSprinkle with breadcrumbs and drizzle with melted butter. After browning the border with beaten egg, brown it au gratin in the oven.
Reboul's text
Whether leftover or cooked specially, sort it into small pieces, carefully removing the bones and the skin. With a potato puree prepared as described in the article (Duchess potatoes), shape a rope on the floured table, rolling it with your hands. Lay this rope as a border on a buttered gratin dish; with the blade of the knife decorate this border in some fashion; put a spoonful of bechamel sauce in the middle; arrange the salt cod on top, and cover it with the same sauce. Sprinkle with breadcrumbs, drizzle with melted butter and, after browning the border with beaten egg, brown it au gratin in the oven.
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 |
|---|---|
| merlusso | salt cod |
| farino | flour |
| burre | butter |
| sausso | bechamel sauce |
| iòu | egg |
| gratin | gratin |
| rabina | to brown au gratin |
| daura | browned |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 82, page 50. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.