Recipe no. 468 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 215.
Ingredients
- Sponge fingers
- Bavarian cream
Preparation
- Lining the mould with sponge fingersWith sponge fingers cut into half-hearts, line a mould known as a charlotte mould. Apply all around the inside of the mould sponge fingers of about the same length, pressing them close to one another so that they support each other.
- Filling and letting it setFill this mould with a bavarian cream mixture, flavoured with vanilla by preference. Let it set in a cool place and then unmould.
Reboul's text
With sponge fingers cut into half-hearts, line a mould known as a charlotte mould. Apply all around the inside of the mould sponge fingers of about the same length, pressing them close to one another so that they support each other.
Fill this mould with a bavarian cream mixture, flavoured with vanilla by preference. Let it set in a cool place and then unmould.
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 |
|---|---|
| bescue | sponge fingers |
| cuié | spoon |
| Carloto | charlotte |
| crèmo | cream |
| vaniho | vanilla |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 468, page 215. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.