Recipe no. 99 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 56.
Ingredients
- sardines
- olive oil
- breadcrumbs
- parsley
- garlic
Preparation
- PreparationCleaned and freed of their heads, arrange the sardines in a gratin dish, season and drizzle them with good olive oil, sprinkle with breadcrumbs and brown au gratin.
- ServingWhen ready to serve, sprinkle over them a little parsley finely chopped with a clove of garlic.
Reboul's text
Cleaned and freed of their heads, arrange them in a gratin dish, season and drizzle them with good olive oil, sprinkle with breadcrumbs and brown au gratin;
when ready to serve, sprinkle over them a little parsley finely chopped with a clove of garlic.
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 |
|---|---|
| neteja | to clean |
| desbarrassa | to free of |
| plat | gratin dish |
| assaboura | to season |
| arrousa | to drizzle |
| òli | olive oil |
| rabina | to brown au gratin |
| juvert | chopped parsley |
| aiet | garlic |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 99, page 56. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.