Recipe no. 614 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 267.
Ingredients
- trout
- white wine
- water
- lemon
- carrot
- onion
- parsley
- thyme
- bay leaf
- pepper
- salt
Preparation
- Preparing the court-bouillonMake a court-bouillon of half white wine and half water, with lemon juice added, garnished with carrots, onions, parsley in sprigs, thyme, bay leaf and peppercorns.
- Cooking the troutCook the trout for 5 minutes in the court-bouillon, then let them cool in this cooking liquid.
- Canning and preservingArrange the trout in the cans, pour over them a little of the court-bouillon, solder and give 2 hours of boiling in a water bath.
Reboul's text
Choose large asparagus cans and trout roughly the size of these cans.
After having cooked them 5 minutes in a court-bouillon made of half white wine and half water and with a little lemon juice added, seasoned and garnished with carrots, onions, parsley in sprigs, thyme, bay leaf and peppercorns, let the trout cool in this cooking liquid. Then arrange them in the cans; pour over them a little of their court-bouillon and, once the cans are well soldered, give them 2 hours of boiling.
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 |
| aigo | water |
| citroun | lemon |
| pastenargo | carrot |
| cebo | onion |
| juvert | parsley |
| farigoulo | thyme |
| laurié | bay leaf |
| pebre | pepper |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 614, page 267. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.