Recipe no. 114 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 61.
Ingredients
- trout
- milk
- flour
- fat for frying
- fine salt
- parsley
- lemon
Preparation
- SelectionFor this the smallest trout are preferably used.
- PreparationClean them, pass them through milk, roll them in flour, then plunge them into deep, very hot frying fat.
- Cooking4 to 5 minutes are enough to cook them.
- ServingDrain, sprinkle with fine salt and serve surrounded with fried parsley and lemon slices.
Reboul's text
For this the smallest are preferably used.
Clean them, pass them through milk, roll them in flour, then plunge them into deep, very hot frying fat;
4 to 5 minutes are enough to cook them;
drain, sprinkle with fine salt and serve surrounded with fried parsley and lemon slices.
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 |
| passa | to pass through milk |
| farino | flour |
| agouta | to drain |
| sau | fine salt |
| juvert | fried parsley |
| citroun | lemon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 114, page 61. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.