Recipe no. 103 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 57.
Ingredients
- stuffed sardines
- canneloni
- bechamel sauce
- grated cheese
Preparation
- Preparing the sardinesPrepare the sardines all stuffed and rolled as described for sardines with spinach.
- Cooking the canneloniBlanch as many canneloni as you have sardines. Open them then and spread them on a cloth, as is the rule.
- AssemblingPlace a stuffed sardine on each canneloni, roll them then to arrange them in a buttered gratin dish, at the bottom of which you will have put a few spoonfuls of bechamel sauce.
- Final cookingCoat them then with the same sauce, sprinkle with grated cheese and brown au gratin.
Reboul's text
Prepare the sardines all stuffed and rolled as described for sardines with spinach.
Blanch as many canneloni as you have sardines. Open them then and spread them on a cloth, as is the rule. Place a stuffed sardine on each canneloni, roll them then to arrange them in a buttered gratin dish, at the bottom of which you will have put a few spoonfuls of bechamel sauce.
Coat them then with the same sauce, sprinkle with grated cheese and brown au gratin.
They can also be made in a meat version, stuffing them with the filling given for canneloni and replacing the bechamel sauce with a coulis sauce.
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 |
|---|---|
| blanqueja | to blanch |
| sausso | bechamel sauce |
| froumage | grated cheese |
| rabina | to brown au gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 103, page 57. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.