Recipe no. 456 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 210.
Ingredients
- Caster sugar, 500 grams
- Egg yolks, 20
- Flour, 500 grams
- Egg whites, 20, whisked
Preparation
- Working sugar and egg yolksWork briskly in a bowl 500 grams of caster sugar with 20 egg yolks, adding these only two at a time.
- Mixing in flour and whisked whitesThen mix in 500 grams of flour and the 20 egg whites whisked very stiff.
- Shaping and baking the biscuitsShape the biscuits on sheets of paper; dust with sugar, and bake in a very gentle oven.
Reboul's text
Work briskly in a bowl 500 grams of caster sugar with 20 egg yolks, adding these only two at a time.
Then mix in 500 grams of flour and the 20 egg whites whisked very stiff.
Shape the biscuits on sheets of paper; dust with sugar, and bake in a very gentle oven.
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 | sugar |
| iòu | eggs |
| farino | flour |
| papié | paper |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 456, page 210. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.