Recipe no. 613 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 267.
Ingredients
- sardine
- oil
Preparation
- Preparing and cooking the sardinesHead, gut and wipe the sardines. Arrange them in a wide frying pan full of fine, hot oil, let them cook gently for 10 minutes without frying them.
- Cooling on a rackTake the sardines out and lay them on a wire rack for an hour.
- Canning and preservingArrange the sardines in cans, lightly pressed against one another, sprinkle with good fresh oil, solder and give an hour of boiling in a water bath.
Reboul's text
The sardines must be chosen large and perfectly fresh. Headed, gutted and wiped with a fine cloth so as not to tear them, arrange them next in a wide frying pan full of fine, hot oil; let them cook gently for 10 minutes, that is, without being fried.
Then take them out to lay them on a wire rack.
An hour later, arrange them in cans, pressed slightly against one another; sprinkle them with good fresh oil; have a lid soldered on and then give an hour of boiling, as stated for the other preserves.
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 |
|---|---|
| òli | oil |
| sartan | frying pan |
| curbecèu | lid |
| boui | boiling |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 613, page 267. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.