Recipe no. 104 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 57.
Ingredients
- sardines
- short pastry
- fat for frying
Preparation
- Preparing the sardinesAfter cleaning the sardines and removing the bone, as described for sardines with spinach, stuff them and roll them the same way.
- Preparing the pastrySeparately, prepare a short pastry, which you roll out very thin, cut this sheet into rectangular pieces about 40 centimetres long by 30 wide.
- Assembling and cookingPut a stuffed sardine in the middle of each of these pieces, moisten the edges of the pastry, roll into a cartouche, so as to fully enclose the sardine, pinch the ends to seal the pastry and fry them like rissoles.
Reboul's text
After cleaning them and removing the bone, as described for sardines with spinach, stuff them and roll them the same way.
Separately, prepare a short pastry, which you roll out very thin, cut this sheet into rectangular pieces about 40 centimetres long by 30 wide;
put a stuffed sardine in the middle of each of these pieces, moisten the edges of the pastry, roll into a cartouche, so as to fully enclose the sardine, pinch the ends to seal the pastry and fry them like rissoles.
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 |
|---|---|
| past | short pastry |
| abaisso | rolled sheet |
| cartoucho | cartouche |
| fregi | to fry |
| raviolo | rissoles |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 104, page 57. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.