Recipe no. 488 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 222.
Ingredients
- Sugar, 500 grams
- Fine almonds, passed through a sieve, 500 grams
- Apricot syrup or other, a few spoonfuls
- Wafer paper
- Royal icing
Preparation
- Pounding and drying the almond pastePound 500 grams of sugar with 500 grams of fine almonds passed through a sieve, put back in the mortar; work in with a few spoonfuls of apricot syrup or other; then dry out over the heat, in a saucepan.
- Icing and baking the calissonsSpread this paste on the marble slab on sheets of wafer paper; cover with royal icing, cut into oval shapes and bake in the oven for a few minutes only.
Reboul's text
Pound 500 grams of sugar with 500 grams of fine almonds passed through a sieve, put back in the mortar; work in with a few spoonfuls of apricot syrup or other; then dry out over the heat, in a saucepan.
Spread this paste on the marble slab on sheets of wafer paper; cover with royal icing, cut into oval shapes and bake in the oven for a few minutes only.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: Calissons d’Aix. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word Calissons d’Aix: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| sucre | sugar |
| sedas | sieve |
| mourtié | mortar |
| sirop | apricot syrup |
| papié | wafer paper |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 488, page 222. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.