Recipe no. 80 bis from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 50.
Ingredients
- onion
- oil
- flour
- red wine
- water
- pepper
- salt
- garlic
- bay leaf
- thyme
- parsley
- tomato puree
- salt cod
- capers
Preparation
- Rayte saucePut a finely chopped onion in a saucepan with a few spoonfuls of oil and let it brown lightly. Add a heaped spoonful of flour and let it turn a couple of times over the heat. Add liquid with half a litre of red wine and as much boiling water, blend well and bring to the boil.
- Seasoning the sauceSeason with pepper and a little salt. Add 2 cloves of garlic, a bay leaf, thyme and parsley tied together. Add a spoonful of tomato puree and let it boil until the sauce is fairly thick.
- Cooking the salt codPrepare your salt cod and fry it as for salt cod with tomatoes.
- FinishingPut the pieces of salt cod in the sauce with a handful of capers and let it cook another ten minutes. Serve.
Reboul's text
Put a finely chopped onion in a saucepan with a few spoonfuls of oil, let it brown lightly; add a heaped spoonful of flour, let it turn a couple of times over the heat, then add liquid with half a litre of red wine and as much boiling water, blend well and bring to the boil; season with pepper and a little salt, add 2 cloves of garlic, a bay leaf, thyme
and parsley tied together, a spoonful of tomato puree and let it boil; the sauce should be fairly thick. Prepare your salt cod and fry it as described for salt cod with tomatoes. Put the pieces in the sauce with a handful of capers and let it cook another ten minutes, then serve.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: rayte. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word rayte: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| cebo | onion |
| òli | oil |
| farino | flour |
| vin | red wine |
| pebre | pepper |
| aiet | garlic |
| laurié | bay leaf |
| farigoulo | thyme |
| juvert | parsley |
| toumàti | tomatoes |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 80 bis, page 50. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.