Recipe no. 111 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 59.
Ingredients
- sole
- butter
- mushrooms
- truffles
- gratin sauce
- breadcrumbs
- lemon
Preparation
- CookingCook the sole as described for sole with white wine, letting it cook 2 minutes less.
- Preparing the dishButter a gratin dish, lay the sole on it, arrange a few mushrooms around it and a few truffle slices on top, coat with a gratin sauce having added to it the cooking liquid of the sole.
- Browning au gratinSprinkle with breadcrumbs, drizzle with melted butter and brown au gratin.
- ServingSqueeze the juice of a lemon over it and serve.
Reboul's text
Cook the sole as described for sole with white wine, letting it cook 2 minutes less.
Butter a gratin dish, lay the sole on it, arrange a few mushrooms around it and a few truffle slices on top, coat with a gratin sauce having added to it the cooking liquid of the sole;
sprinkle with breadcrumbs, drizzle with melted butter and brown au gratin;
squeeze the juice of a lemon over it and serve.
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 |
|---|---|
| solo | sole |
| plat | gratin dish |
| champignoun | mushrooms |
| rabas | truffles |
| sausso | gratin sauce |
| burre | melted butter |
| rabina | to brown au gratin |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 111, page 59. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.