Recipe no. 448 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 207.
Ingredients
- Egg yolks, 8
- Caster sugar, 500 grams
- Egg whites, 8
- Melted butter, 500 grams
- Sifted flour, 500 grams
Preparation
- Working yolks and sugarPut the egg yolks and the caster sugar into a bowl, work vigorously for a quarter of an hour with a wooden spoon.
- Flavouring and working inAdd the preferred flavouring, then the whites beaten to stiff peaks, the melted butter and the sifted flour, mix.
- BakingBake in buttered moulds, in a moderate oven.
Reboul's text
Put 8 egg yolks into a bowl with 500 grams of caster sugar, work vigorously for a quarter of an hour with a wooden spoon; add the preferred flavouring, then the 8 whites beaten to stiff peaks, 500 grams of melted butter and the same amount of sifted flour; mix and bake in buttered moulds. The oven should not be too hot.
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 |
|---|---|
| sucre | caster sugar |
| burre | melted butter |
| farino | sifted flour |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 448, page 207. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.