Recipe no. 89 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 53.
Ingredients
- red mullet
- oil
- salt
- pepper
- maitre d'hotel butter
Preparation
- PreparationWipe the red mullet with a cloth without scaling or gutting them. Roll them in oil and season with salt and pepper.
- GrillingLay the red mullet on the grill and turn them on both sides.
- PlatingOnce cooked, arrange them on a dish, drizzle with maitre d'hotel butter and serve.
Reboul's text
Wipe your red mullet with a cloth without scaling or gutting them; roll them in oil, season with salt and pepper and lay them on the grill; turn them on both sides, then, once cooked, arrange them on a dish, drizzle with maitre d'hotel butter 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 |
| sau | salt |
| pebre | pepper |
| grasiho | grill |
| burre | maitre d'hotel butter |
| escauma | to scale |
| vuida | to gut |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 89, page 53. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.