Recipe no. 55 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 37.
Ingredients
- puff pastry (two round sheets a centimetre thick)
- anchovy filling (as in recipe 54)
- anchovy fillets (as in recipe 54)
- beaten egg (for glazing)
Preparation
- Preparing the elementsPrepare puff pastry, filling and anchovy fillets as for the allumettes of the preceding recipe.
- Dividing the pastryDivide the puff pastry into two round sheets, a centimetre thick each.
- FillingGarnish one sheet with filling and anchovy fillets, leaving 3 centimetres free at the edge, which is moistened.
- Closing and bakingApply the second sheet on top, glaze and bake in a hot oven.
Reboul's text
For the preparation of the puff pastry, the filling and the anchovy fillets, proceed as above.
The puff pastry should be divided into two perfectly round sheets of the size one wishes to give it and a centimetre thick each. Garnish one of them with filling and anchovy fillets, leaving 3 centimetres free at the edge, which you moisten; apply the second sheet on top, glaze and bake in a hot oven.
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 |
|---|---|
| past | puff pastry |
| abaisso | sheet (of pastry) |
| farço | filling |
| anchoio | anchovy |
| daura | to glaze |
| four | hot oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 55, page 37. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.