Recipe no. 97 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 55.
Ingredients
- sardines
- oil
- skewer
Preparation
- Preparation and cookingSkewer the sardines as above, dip them in oil and grill them like the red mullet; serve them the same way.
Reboul's text
Skewer them as above, dip them in oil and grill them like the red mullet; serve them the same way.
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 |
| atrempa | to dip |
| òli | oil |
| grasiha | to grill |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 97, page 55. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.