Recipe no. 88 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 52.
Ingredients
- skate
- butter
- vinegar
- salt
- pepper
- parsley
- capers
Preparation
- CookingCook the skate as described for skate with caper sauce and arrange on the dish.
- Black butterPut in a frying pan the butter needed to sauce the skate and heat it briskly. When the butter no longer crackles and takes on a brown colour, pour in a dash of vinegar.
- FinishingAdd a pinch of salt, one of pepper and a little chopped parsley. Pour over the skate and serve. A few capers may be added, but this is optional.
Reboul's text
Cook as above and arrange on the dish. Put in a frying pan the butter needed to sauce the skate; heat it briskly. When the butter no longer crackles and takes on a brown colour, pour in a dash of vinegar, add a pinch of salt, one of pepper and a little chopped parsley, pour over the skate and serve. A few capers are also added at the same time as the vinegar, but this is optional.
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 |
|---|---|
| raio | skate |
| burre | black butter |
| sartan | frying pan |
| vinaigre | vinegar |
| sau | salt |
| pebre | pepper |
| juvert | parsley |
| tapeno | capers |
| saussa | to sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 88, page 52. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.