Recipe no. 123 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 66.
Preparation
- PreparationProceed exactly as described for salt cod with cream au gratin (article 82).
Reboul's text
With leftover turbot, proceed exactly as described for salt cod. (Article 82.)
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 |
|---|---|
| romb | turbot |
| crèmo | cream |
| gratin | gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 123, page 66. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.