Recipe no. 497 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 226.
Ingredients
- Flour, 200 grams
- Sugar, 350 grams
- Salt, a small pinch
- Whole eggs, 4
- Yolks, 10
- Almonds, 100 grams
- Milk, a glass
- Boiling milk, a litre
- Melted butter
Preparation
- Preparing the almond mixturePut into a saucepan 200 grams of flour, 350 grams of sugar and a small pinch of salt; add, one after another while mixing well, 4 whole eggs and 10 yolks, so as to make no lumps. Then work in 100 grams of almonds that you will have pounded with a glass of milk. Pour over it all, little by little, mixing with a spoon, a litre of boiling milk. Set on the heat and let this cream thicken, working it with a wooden spoon or a kitchen whisk.
- Cooking and cooling the creamAt the first sign of boiling, set aside and pour the cream into a buttered baking sheet. After levelling the surface well with a knife, moisten it with melted butter and let cool.
- Coating and frying in diamondsYou will then turn it out in one piece onto a damp cloth spread on the table, to cut it into diamonds or other shapes. Dip these pieces in beaten egg; coat them in fine breadcrumbs, and finally plunge them into hot frying fat to take them out nicely golden. Dust with sugar, and arrange on a napkin.
Reboul's text
Put into a saucepan 200 grams of flour, 350 grams of sugar and a small pinch of salt; add, one after another while mixing well, 4 whole eggs and 10 yolks, so as to make no lumps. Then work in 100 grams of almonds that you will have pounded with a glass of milk. Pour over it all, little by little, mixing with a spoon, a litre of boiling milk. Set on the heat and let this cream thicken, working it with a wooden spoon or a kitchen whisk.
At the first sign of boiling, set aside and pour the cream into a buttered baking sheet. After levelling the surface well with a knife, moisten it with melted butter and let cool.
You will then turn it out in one piece onto a damp cloth spread on the table, to cut it into diamonds or other shapes. Dip these pieces in beaten egg; coat them in fine breadcrumbs, and finally plunge them into hot frying fat to take them out nicely golden. Dust with sugar, and arrange on a napkin.
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 |
|---|---|
| farino | flour |
| sucre | sugar |
| sau | salt |
| iòu | eggs |
| jaune | yolks |
| la | milk |
| burre | butter |
| cuié | spoon |
| fregiduro | frying fat |
| casseirolo | saucepan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 497, page 226. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.