Recipe no. 465 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 215.
Ingredients
- Pistachios, 200 grams
- Milk, half a glass
- Sugar, 250 grams
- Egg yolks, 4
- Milk, half a litre
- Gelatine leaves, 6
- Whipped cream, half a litre
Preparation
- Pounding and straining the pistachiosFinely pound 200 grams of pistachios, adding little by little half a glass of milk, then pass through a fine sieve.
- Preparing the gelatine custardWith 250 grams of sugar, 4 egg yolks, half a litre of milk in which you will have dissolved, by heating it, 6 gelatine leaves, prepare an ordinary custard. This custard being strained, mix in the pistachio puree; stir with a spoon and, when it is almost cold, fold in half a litre of whipped cream. Pour this mixture into a mould and keep in a cool place until ready to serve.
- Unmoulding in lukewarm waterTo unmould it, it is enough to dip the mould a few seconds in lukewarm water and then turn it out onto a dish.
- Keeping on ice in summerIn summer it is good to keep this entremets on ice.
Reboul's text
Finely pound 200 grams of pistachios, adding little by little half a glass of milk, then pass through a fine sieve.
With 250 grams of sugar, 4 egg yolks, half a litre of milk in which you will have dissolved, by heating it, 6 gelatine leaves, prepare an ordinary custard. This custard being strained, mix in the pistachio puree; stir with a spoon and, when it is almost cold, fold in half a litre of whipped cream. Pour this mixture into a mould and keep in a cool place until ready to serve.
To unmould it, it is enough to dip the mould a few seconds in lukewarm water and then turn it out onto a dish.
In summer it is good to keep this entremets on ice.
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 |
|---|---|
| pistacho | pistachios |
| la | milk |
| sedas | sieve |
| sucre | sugar |
| jalarèio | gelatine |
| crèmo | cream |
| cuié | spoon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 465, page 215. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.