Recipe no. 105 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 57.
Ingredients
- sea anemones
- flour
- oil
- salt
- lemon
- vinegar
Preparation
- PreparationThe sea anemones being well cleaned, washed, drained and sprinkled with flour, put them in a frying pan in which you will have heated a few spoonfuls of oil.
- Cooking and flippingStir from time to time so they do not stick to the bottom and, when you judge them well fried on one side, turn them all at once by flipping a plate over them, or by tossing the pan if you know this technique.
- ServingSprinkle with salt and serve once well fried, accompanied by lemon slices or drizzled with a dash of vinegar.
Reboul's text
This is a dish that certain enthusiasts are very fond of, but whose use is not very widespread; that is a mistake, for it is excellent.
The sea anemones being well cleaned, washed, drained and sprinkled with flour, put them in a frying pan in which you will have heated a few spoonfuls of oil;
stir from time to time so they do not stick to the bottom and, when you judge them well fried on one side, turn them all at once by flipping a plate over them, or by tossing the pan if you know this technique. Sprinkle with salt and serve once well fried, accompanied by lemon slices or drizzled with a dash of vinegar.
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 |
|---|---|
| neteja | to clean |
| lava | to wash |
| agouta | to drain |
| farino | flour |
| fregi | to fry |
| sartan | frying pan |
| òli | oil |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 105, page 57. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.