Recipe no. 611 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 266.
Ingredients
- fish
Preparation
- Choosing and preservingAll fish may be preserved by the Appert method, choosing by preference those whose flesh is quite firm. They are preserved in oil, in court bouillon, or even in a sauce.
Reboul's text
All fish may be preserved by the Appert method, but one should choose by preference those whose flesh is quite firm. They are preserved in oil, in court bouillon, or even in a sauce.
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, translated by Lingua Nostra. Each form links to our Provençal-English dictionary, click to open the entry.
| Provençal | English |
|---|---|
| peis | fish |
| òli | oil |
| sausso | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 611, page 266. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.