Recipe no. 116 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 62.
Preparation
- PreparationFollow exactly the recipe for sea bass meuniere (no. 63).
Reboul's text
Trout of one pound are best suited to this preparation. Clean them and follow in every point the instructions given for sea bass meuniere. (See no. 63.)
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 |
|---|---|
| troucho | trout |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 116, page 62. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.