Recipe no. 74 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 46.
Ingredients
- salt cod
- water
- salt
- maitre d'hotel sauce
Preparation
- Cooking the salt codTake salt cod that has soaked about 12 hours in fresh water, scale it and cut it into square pieces. Put these in a saucepan covered with cold water, set it on the heat, and when scum rises to the surface remove it. As soon as it begins to boil, move it off the heat. Serve with a maitre d'hotel sauce.
Reboul's text
Take salt cod that has soaked about 12 hours in fresh water, scale it and cut it into square pieces. Put these in a saucepan covered with cold water, set it on the heat, and when scum rises to the surface remove it. As soon as it begins to boil, move it off the heat. Serve with a maitre d'hotel sauce.
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 |
|---|---|
| atrempa | to soak |
| merlusso | salt cod |
| escaia | to scale |
| escumo | scum |
| boui | boiling |
| sausso | maitre d'hotel sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 74, page 46. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.