Recipe no. 75 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 46.
Ingredients
- salt cod
- potatoes
- salted water
- vinaigrette sauce
Preparation
- Cooking and servingCook it as above and serve the same way. The salt cod may be accompanied by a few potatoes cut into quarters and cooked in salted water. Serve a vinaigrette sauce separately.
Reboul's text
Cook it as above and serve the same way. The salt cod may be accompanied by a few potatoes cut into quarters and cooked in salted water. Serve a vinaigrette sauce separately.
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 |
| vineigreto | vinaigrette |
| sausso | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 75, page 46. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.