Recipe no. 455 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 210.
Ingredients
- Caster sugar, 500 grams
- Egg yolks, 16
- Flour and cornflour mixed, 400 grams
- Egg whites, 16, whisked
- Melted butter
- Fine sugar
Preparation
- Mixing sugar and egg yolksPut into a bowl 500 grams of caster sugar; add 16 egg yolks, but only two at a time and working them in as you go with a wooden spoon.
- Working in flour and whisked whitesOnce this mixture has become quite light from this working, work in 400 grams of flour and cornflour mixed together and the 16 whites whisked very stiff. This mixing should be done alternately, that is to say putting in now a few spoonfuls of egg white, now a little flour let fall in a shower, so that the sponge stays lighter.
- Buttering and flouring the mouldsBrush melted, hot butter into the moulds; turn them upside down on a plate to let them drain, and then dust the inside with fine sugar not previously melted.
- Filling the moulds and bakingFill them with the prepared mixture, and bake for about 45 minutes in a gentle oven.
- Adjusting the baking timeThe baking time can hardly be pinned down, since moulds of varying capacity may be used. We assume here moulds with a capacity of about one litre.
Reboul's text
Put into a bowl 500 grams of caster sugar; add 16 egg yolks, but only two at a time and working them in as you go with a wooden spoon.
Once this mixture has become quite light from this working, work in 400 grams of flour and cornflour mixed together and the 16 whites whisked very stiff. This mixing should be done alternately, that is to say putting in now a few spoonfuls of egg white, now a little flour let fall in a shower, so that the sponge stays lighter.
Brush melted, hot butter into the moulds; turn them upside down on a plate to let them drain, and then dust the inside with fine sugar not previously melted.
Fill them with the prepared mixture, and bake for about 45 minutes in a gentle oven.
The baking time can hardly be pinned down, since moulds of varying capacity may be used. We assume here moulds with a capacity of about one litre.
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 |
| burre | butter |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 455, page 210. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.