Recipe no. 658 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 279.
Ingredients
- red mullet
- marinade
Preparation
- Prepare and marinateWipe the red mullet and scale them, arrange them on a dish. Cover with marinade and give 5 minutes of cooking.
- Keep coolKeep in a cool place to serve as needed.
Reboul's text
Wiped and scaled, arrange them on a dish as described for mackerel fillets; cover with marinade, and give them 5 minutes of cooking. Keep them in a cool place to serve as needed.
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 |
| marin | marinated |
| plat | dish |
| auriou | mackerel |
| marinado | marinade |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 658, page 279. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.