Recipe no. 654 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 278.
Ingredients
- poutine
- salt
- clove
Preparation
- Prepare and packThe very small fish called poutine are packed into barrels in layers alternating with medium-fine salt, in the manner of anchovies, then covered with a wooden disc fitting into the cask, with a weight on top.
- Let fermentLeave to themselves for about eight days.
- Sieve and flavourPass the fish through a sieve. Thin the puree obtained with a few spoonfuls of their brine. Add a few cloves and put into glass pots, covered with parchment.
- PreserveKeep in a cool place.
Reboul's text
This preparation, which the fishermen of the Mediterranean coast from Cannes to Menton have, so to speak, the speciality of, is a puree of very small fish called poutine.
These fish are packed into barrels in layers alternating with medium-fine salt, in the manner of anchovies, then, covered with a wooden disc fitting into the cask, with a weight on top, they are left to themselves for about eight days.
Then pass these fish through a sieve; thin the puree obtained with a few spoonfuls of their brine; add a few cloves and put into glass pots, these covered with parchment; keep in a cool place.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: pissalat, poutine. 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 do not yet attest the words pissalat, poutine: we therefore quote them as the author printed them, without adding a form of our own.
| Provençal | English |
|---|---|
| peis | fish |
| barriéu | barrels |
| sau | salt |
| anchoio | anchovies |
| tounèu | cask |
| pes | weight |
| sedas | sieve |
| aigo-sau | brine |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 654, page 278. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.