Recipe no. 478 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 219.
Ingredients
- Choux pastry (100 grams of butter for the given proportions)
- Orange flower water or grated lemon zest
- Frying fat
- Sugar
Preparation
- Preparing the choux doughPrepare a dough identical to that given in the choux pastry article, putting only 100 grams of butter for the given proportions; flavour with a drop of orange flower water or grated lemon zest.
- Frying the souffle frittersTo cook the fritters, put them into lukewarm frying fat, only the size of a walnut; increase the heat of the frying fat as they progress in cooking. When they are a good colour and firm, drain and dust with sugar.
Reboul's text
Prepare a dough identical to that given in the choux pastry article, putting only 100 grams of butter for the given proportions; flavour with a drop of orange flower water or grated lemon zest.
To cook the fritters, put them into lukewarm frying fat, only the size of a walnut; increase the heat of the frying fat as they progress in cooking. When they are a good colour and firm, drain and dust with sugar.
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 |
|---|---|
| past | choux pastry |
| burre | butter |
| aigo | orange flower water |
| fregiduro | frying fat |
| sucre | sugar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 478, page 219. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.