Recipe no. 481 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 220.
Ingredients
- Caster sugar, 250 grams
- Flour, 50 grams
- Butter, 100 grams
- Egg yolks, 8
- Milk, half a litre
- A vanilla stick
Preparation
- Preparing the cream mixturePut into a saucepan 250 grams of caster sugar, 50 grams of flour, 100 grams of butter and 8 egg yolks; mix well with half a litre of milk and add a vanilla stick. Stir over the heat until the moment this cream is about to boil and has acquired a certain consistency.
Reboul's text
Put into a saucepan 250 grams of caster sugar, 50 grams of flour, 100 grams of butter and 8 egg yolks; mix well with half a litre of milk and add a vanilla stick. Stir over the heat until the moment this cream is about to boil and has acquired a certain consistency.
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 |
|---|---|
| sucre | caster sugar |
| farino | flour |
| burre | butter |
| la | milk |
| vaniho | vanilla |
| casseirolo | saucepan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 481, page 220. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.