Recipe no. 172 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 87.
Ingredients
- anchovies
- butter
- salt
Preparation
- PreparationPound 4 or 5 well-cleaned anchovy fillets with 50 grams of butter; then strain through a hair sieve and add a pinch of salt if needed.
Reboul's text
Pound 4 or 5 well-cleaned anchovy fillets with 50 grams of butter; then strain through a hair sieve and add a pinch of salt if needed.
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 |
|---|---|
| piela | pound |
| sedas | hair sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 172, page 87. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.