Recipe no. 616 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 268.
Ingredients
- salmon
Preparation
- Cutting the salmon into slices or steaksCut the salmon into slices or steaks as for all large fish.
- Cooking in court-bouillonCook the slices in court-bouillon as indicated for the trout.
- Canning and preservingPut them whole into cans or divide into pieces, sprinkle with court-bouillon, solder and give 2 hours of boiling in a water bath.
Reboul's text
Salmon, like all other large fish, should first be cut into slices or steaks, and these, once cooked in court-bouillon as stated for the trout, will be put whole into cans or divided into pieces. Sprinkled with their court-bouillon and the cans soldered, give them 2 hours of boiling in a water bath.
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 |
|---|---|
| saumoun | salmon |
| darno | steak |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 616, page 268. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.