Recipe no. 100 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 56.
Ingredients
- sardines
- butter
- white wine
- breadcrumbs
- lemon
- parsley
Preparation
- PreparationScaled, gutted and freed of their heads, arrange the sardines in a buttered dish.
- CookingMoisten them with a good dash of white wine, season, sprinkle with breadcrumbs, drizzle with melted butter and brown au gratin in a hot oven; baste them from time to time during their cooking, which takes only about ten minutes.
- ServingWhen serving, squeeze the juice of a lemon over them and sprinkle with chopped parsley.
Reboul's text
Scaled, gutted and freed of their heads, arrange them in a buttered dish;
moisten them with a good dash of white wine, season, sprinkle with breadcrumbs, drizzle with melted butter and brown au gratin in a hot oven;
baste them from time to time during their cooking, which takes only about ten minutes. When serving, squeeze the juice of a lemon over them and sprinkle with chopped parsley.
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 |
| vuida | to gut |
| plat | buttered dish |
| bagna | to moisten |
| vin | white wine |
| burre | melted butter |
| rabina | to brown au gratin |
| citroun | lemon |
| juvert | chopped parsley |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 100, page 56. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.