Recipe no. 102 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 56.
Ingredients
- sardines
- fish quenelle stuffing
- butter
Preparation
- PreparationScale the sardines and remove the head, then open them by the belly to extract the bone. Arrange them spread out on a board, the open side up, season them and spread on each a spoonful of fish quenelle stuffing.
- ArrangingThen pair them up two by two, stuffing against stuffing, and arrange them in a buttered dish.
Reboul's text
Scale them and remove the head, then open them by the belly to extract the bone. Arrange them spread out on a board, the open side up, season them and spread on each a spoonful of fish quenelle stuffing.
Then pair them up two by two, stuffing against stuffing, and arrange them in a buttered dish.
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 |
|---|---|
| escauma | to scale |
| leva | to remove the bone |
| farço | stuffing |
| plat | buttered dish |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 102, page 56. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.