Recipe no. 90 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 53.
Ingredients
- red mullet
- oil
- gratin sauce
- mushrooms
- mussels
- truffles
- breadcrumbs
Preparation
- Preparing the red mulletPrepare the red mullet as for grilled red mullet maitre d'hotel, cook then remove the skin.
- Preparing the casesLightly oil the inside walls of 5 or 6 paper cases. Hold them briefly at the mouth of the oven to make them stiffen and place them on a gratin dish.
- FillingPut a spoonful of gratin sauce at the bottom of each, then a red mullet. Surround each red mullet with a few slices of mushroom and a few mussels that you have cooked and shelled. Put a mushroom cap and 2 slices of truffle on top.
- FinishingCoat with the gratin sauce, sprinkle with breadcrumbs, drizzle with a few drops of oil, brown au gratin in the oven and serve.
Reboul's text
Prepare as above, cook then remove the skin. You will have lightly oiled the inside walls of 5 or 6 paper cases (these can be found at grocers'). Hold them briefly at the mouth of the oven to make them stiffen, place them on a gratin dish, put a spoonful of gratin sauce (see this sauce) at the bottom of each, then a red mullet; surround each red mullet with a few slices of mushroom and a few mussels that you have cooked and shelled; put a mushroom cap and 2 slices of truffle on top, coat with the gratin sauce, sprinkle with breadcrumbs, drizzle with a few drops of oil, brown au gratin in the oven and serve.
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 |
|---|---|
| rouget | red mullet |
| òli | oil |
| sausso | gratin sauce |
| champignoun | mushrooms |
| rabas | truffles |
| caisso | cases |
| papié | paper |
| gratin | gratin |
| rabina | to brown au gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 90, page 53. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.