Recipe no. 498 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 227.
Ingredients
- Cream (as for the fried cream)
- Frying batter, fairly thick and untoughened
Preparation
- Coating and frying the cream frittersPrepare a cream as indicated for the fried cream. Once cooled and unmoulded, cut it into smaller pieces. Instead of coating them in breadcrumbs, simply dip them in a fairly thick, untoughened frying batter, plunge them into hot frying fat, as for the other fritters, and serve in the same way.
Reboul's text
Prepare a cream as indicated for the fried cream. Once cooled and unmoulded, cut it into smaller pieces. Instead of coating them in breadcrumbs, simply dip them in a fairly thick, untoughened frying batter, plunge them into hot frying fat, as for the other fritters, and serve in the same way.
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 |
|---|---|
| crèmo | cream |
| past | frying batter |
| fregiduro | frying fat |
| pana | coat in breadcrumbs |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 498, page 227. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.