Recipe no. 101 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 56.
Ingredients
- fresh sardines
- spinach
- salt
- breadcrumbs
- oil
Preparation
- Preparing the sardinesChoose the sardines well fresh, remove the head, open them along the belly to remove the bone, spread them on a cloth side by side, the open side up, salt them, put on each a spoonful of spinach prepared as for the salt cod, but thicker.
- Rolling and arrangingThen roll them, starting from the head towards the tail, having spread a bed of spinach on an oiled gratin dish, arrange the sardines on top, sprinkle with breadcrumbs, drizzle with oil and brown au gratin.
Reboul's text
Choose them well fresh, remove the head, open them along the belly to remove the bone, spread them on a cloth side by side, the open side up, salt them, put on each a spoonful of spinach prepared as for the salt cod, but thicker;
then roll them, starting from the head towards the tail, you will have spread a bed of spinach on an oiled gratin dish,
arrange the sardines on top, sprinkle with breadcrumbs, drizzle with oil and brown au gratin.
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 |
|---|---|
| leva | to remove the bone |
| espinarc | spinach |
| roula | to roll |
| plat | gratin dish |
| rabina | to brown au gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 101, page 56. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.