Recipe no. 83 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 51.
Ingredients
- salt cod
- pepper
- nutmeg
- lemon
- parsley
- oil
- batter
- tomato sauce
- remoulade
Preparation
- Preparing the salt codTake salt cod, well desalted and cooked in water. Drain it to let it cool halfway.
- MarinatingDivide the salt cod into small escalopes. Put them in a bowl and season with pepper, nutmeg, lemon juice, a pinch of parsley and a drop of oil. Let it marinate a few minutes.
- FryingDip each piece in batter and plunge them into very hot fat for frying. Take them out nicely crisp.
- ServingServe with a tomato sauce or a remoulade.
Reboul's text
Salt cod, well desalted and cooked in water, drain it to let it cool halfway. Divide it into small escalopes, which you put in a bowl, seasoning with pepper and nutmeg, lemon juice, a pinch of parsley and a drop of oil, let it marinate a few minutes; dip each piece in batter, and plunge them into very hot fat for frying; take them out nicely crisp, and serve at the same time a tomato sauce or a remoulade.
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 |
| chouio | escalopes |
| pebre | pepper |
| muscado | nutmeg |
| citroun | lemon |
| juvert | parsley |
| òli | oil |
| past | batter |
| fregiduro | fat for frying |
| sausso | tomato sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 83, page 51. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.