Recipe no. 77 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 47.
Ingredients
- tomatoes
- onion
- oil
- flour
- water or broth
- thyme
- bay leaf
- parsley
- garlic
- pepper
- salt
- salt cod
Preparation
- Preparing the saucePeel and seed 5 or 6 tomatoes, chop them finely. Put a chopped onion in a saucepan, brown it briefly with a few spoonfuls of oil. Add the tomatoes and stir over the heat until their moisture is reduced.
- Binding and adding liquidAdd a spoonful of flour and add liquid with half a litre of water or broth. Add a bouquet garni of thyme, bay leaf, parsley. Add 2 cloves of garlic, season with pepper and a little salt.
- Cooking the salt codYour salt cod having been soaked, scaled and cut into square pieces, roll it in flour. Deep-fry it. Take it out and put it in the tomato sauce.
- FinishingLet it simmer about ten minutes and serve.
Reboul's text
Peel and seed 5 or 6 tomatoes, chop them finely. Put a chopped onion in a saucepan, brown it briefly with a few spoonfuls of oil; add the tomatoes and stir over the heat until their moisture is reduced, add a spoonful of flour, add liquid
with half a litre of water or broth; add to this a bouquet garni of thyme, bay leaf, parsley, 2 cloves of garlic, season with pepper and a little salt. Your salt cod having been soaked, scaled and cut into square pieces, roll it in flour, deep-fry it, that is to say, so that it swims in the oil. Then take it out and put it in the tomato sauce; let it simmer about ten minutes 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 |
|---|---|
| toumàti | tomatoes |
| cebo | onion |
| òli | oil |
| farino | flour |
| amaneu | bouquet garni |
| farigoulo | thyme |
| laurié | bay leaf |
| juvert | parsley |
| aiet | garlic |
| merlusso | salt cod |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 77, page 47. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.