Recipe no. 464 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 214.
Ingredients
- Excellent freshly roasted coffee beans, 100 grams
- Coffee essence (Trablit brand or other)
Preparation
- Preparing the coffee bavarian creamProceed as for the vanilla bavarian cream, infusing in its place 100 grams of excellent freshly roasted coffee beans. It may also simply be flavoured with a tablespoon of coffee essence (Trablit brand or other). It is then enough to mix it into the cream once it has been strained.
Reboul's text
Proceed as for the vanilla bavarian cream, infusing in its place 100 grams of excellent freshly roasted coffee beans. It may also simply be flavoured with a tablespoon of coffee essence (Trablit brand or other). It is then enough to mix it into the cream once it has been strained.
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 |
|---|---|
| cafè | coffee |
| grano | beans |
| essènci | essence |
| crèmo | cream |
| cuié | spoon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 464, page 214. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.