Recipe no. 584 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 257.
Ingredients
- fruit ice
- strawberries
- raspberries
- apricots
- parfait mixture
- candied fruits
- liqueurs
Preparation
- WallsPrepare a fruit ice and line the inner walls of a bombe mould.
- FillingFill the hollow with a parfait mixture, plain or mixed with a salpicon of candied fruits macerated in liqueurs.
- SealingClose the mould, seal the joints and set it as a parfait.
Reboul's text
To make a bombe, one must first have prepared a fruit ice, such as strawberry, raspberry or apricot; the inner walls of a mould meant for this purpose are lined with it; these moulds are wide. Fill the hollow with a simple parfait mixture or one mixed with a salpicon of candied fruits macerated in liqueurs. Once the mould is filled and well closed, seal the joints and set it as a parfait.
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 |
|---|---|
| fru | fruits |
| liquour | liqueurs |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 584, page 257. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.