Recipe no. 180 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 90.
Ingredients
- fish
Preparation
- PreparationTake the flesh of whatever fish you have on hand; observe the same proportions as for ordinary poultry quenelles (1).
Reboul's text
Take the flesh of whatever fish you have on hand; observe the same proportions as for ordinary poultry quenelles (1).
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 |
|---|---|
| raviolo | quenelles |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 180, page 90. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.