Recipe no. 492 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 224.
Ingredients
- Almond paste, as above
- Bitter almonds, a quarter
Preparation
- Shaping and baking the bitter biscuitsPrepare an almond paste as above, including a quarter of bitter almonds; shape them on sheets of paper giving them a somewhat elongated shape, that is to say oval, and bake in a gentle oven as for the macaroons.
Reboul's text
Prepare an almond paste as above, including a quarter of bitter almonds; shape them on sheets of paper giving them a somewhat elongated shape, that is to say oval, and bake in a gentle oven as for the macaroons.
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 | almond paste |
| papié | paper |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 492, page 224. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.