Recipe no. 107 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 58.
Ingredients
- sole
- butter
- carrots
- onion
- white wine
- salt
- pepper
Preparation
- PreparationRemove both skins from the sole, cut off the head, gut it and lay it in a buttered saute pan at the bottom of which you will have put a few slices of carrots and onion.
- CookingAdd a glass of white wine, season with salt and pepper, cover with a buttered paper and cook in the oven; 7 to 8 minutes are enough.
- StockWith the heads and a few small fish, make a stock as described for grey mullet fillets and finish the same way.
Reboul's text
Remove both skins from the sole, cut off the head, gut it and lay it in a buttered saute pan at the bottom of which you will have put a few slices of carrots and onion;
add a glass of white wine, season with salt and pepper, cover with a buttered paper and cook in the oven; 7 to 8 minutes are enough.
With the heads and a few small fish, make a stock as described for grey mullet fillets and finish 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 |
|---|---|
| solo | sole |
| enleva | to remove the skins |
| garroto | carrots |
| cebo | onion |
| vin | white wine |
| papié | buttered paper |
| bouioun | stock |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 107, page 58. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.