Recipe no. 96 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 55.
Ingredients
- sardines
- milk
- flour
- frying fat
- fine salt
- lemon
Preparation
- PreparationWipe the sardines without gutting them, skewer them six by six, passing a skewer through their eyes; pass them through milk on a plate, then through flour.
- CookingPlunge them into boiling frying fat; they should move about freely and swim in the oil; 3 minutes are enough to cook them. Take them out, sprinkle with fine salt and serve surrounded with lemon slices.
Reboul's text
Wipe them without gutting them, skewer them six by six, passing a skewer through their eyes; pass them through milk on a plate, then through flour.
Plunge them into boiling frying fat; they should move about freely and swim in the oil; 3 minutes are enough to cook them. Take them out then, sprinkle with fine salt and serve surrounded with lemon slices.
It goes without saying that to serve sardines without removing their innards, they must be of the very first freshness. At the slightest doubt they should be gutted.
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 |
|---|---|
| embroucha | to skewer |
| broucheto | skewer |
| passa | to pass through milk |
| farino | flour |
| fregiduro | boiling frying fat |
| saupica | to sprinkle |
| sau | fine salt |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 96, page 55. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.