Recipe no. 43 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 30.
Ingredients
- 2 cloves of garlic
- 2 Spanish red peppers
- a piece the size of a walnut of breadcrumb, soaked and squeezed out
- 2 tablespoons of olive oil
- about 2 decilitres of bouillabaisse broth
Preparation
- Pounding in the mortarPound the garlic and Spanish red peppers finely in a mortar.
- Adding the breadcrumbAdd the soaked and squeezed breadcrumb, and grind the whole well.
- Building the sauceAdd the olive oil, then thin this paste with the bouillabaisse broth.
- ServingServe in a sauceboat, at the same time as the fish and the bread slices.
Reboul's text
Pound finely in a mortar 2 cloves of garlic and 2 Spanish red peppers; add a piece the size of a walnut of breadcrumb, soaked and then squeezed out; once everything is well ground, add 2 tablespoons of olive oil, and thin this paste with about 2 decilitres of the bouillabaisse broth.
This sauce, for it really is one, is served in a sauceboat, at the same time as the fish and the bread slices.
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 |
|---|---|
| mourtié | mortar |
| pebrin | Spanish red pepper |
| mouledo | breadcrumb |
| òli | olive oil |
| bouioun | broth |
| poumado | paste |
| saussiero | sauceboat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 43, page 30. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.