Recipe no. 487 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 222.
Ingredients
- Sugar, 500 grams
- Egg yolks, 10
- Preferred flavouring
- Flour, 500 grams
- Egg whites, 16
Preparation
- Working sugar and egg yolksWork in a bowl, with a wooden spoon, 500 grams of sugar with 10 egg yolks and the preferred flavouring; when the eggs are frothy and light, mix in 500 grams of flour at the same time as the 16 whites whisked quite stiff. Shape on white paper, dust with fine sugar and bake in a very gentle oven.
Reboul's text
Work in a bowl, with a wooden spoon, 500 grams of sugar with 10 egg yolks and the preferred flavouring; when the eggs are frothy and light, mix in 500 grams of flour at the same time as the 16 whites whisked quite stiff. Shape on white paper, dust with fine 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 |
| farino | flour |
| cuié | wooden spoon |
| papié | paper |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 487, page 222. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.