Recipe no. 461 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 213.
Ingredients
- Whole eggs, 2
- Egg yolks, 8
Preparation
- Preparing the small potsFor this purpose there are porcelain pots shaped roughly like a cup. Fill them with a custard prepared as above, but with only 2 whole eggs and 8 yolks. Bake as the previous recipe.
Reboul's text
For this purpose there are porcelain pots shaped roughly like a cup. Fill them with a custard prepared as above, but with only 2 whole eggs and 8 yolks. Bake as the previous recipe.
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 |
|---|---|
| pourcelano | porcelain |
| crèmo | custard |
| iòu | eggs |
| jaune | yolks |
| couiesoun | baking |
| ban-marìo | bain-marie |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 461, page 213. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.