Recipe no. 243 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 122.
Ingredients
- croquette mixture
- caul fat
- lukewarm water
- frying batter
- bacon
Preparation
- PreparationPrepare a croquette mixture as in recipe 241. Let it cool.
- ShapingRoll the cooled mixture into cartridges 6 centimeters long by about 2 centimeters in diameter.
- WrappingWrap the cartridges in caul fat softened in lukewarm water.
- FryingDip the cromesquis in frying batter. Plunge into smoking hot deep fat to bring them out golden and crisp.
- VariantThe caul fat may be replaced by a thin bacon rasher.
Reboul's text
Prepare a croquette mixture as described earlier, let it cool in order to roll it into cartridges 6 centimeters long by about 2 centimeters in diameter.
Wrap them in caul fat softened in lukewarm water, then, dipped in frying batter, plunge them into smoking hot deep fat to bring them out golden and crisp.
The caul fat may be replaced by a thin bacon rasher.
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 |
|---|---|
| cartoucho | cartridges |
| crespino | caul fat |
| past | frying batter |
| fregiduro | deep fat, frying |
| lard | bacon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 243, page 122. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.