Recipe no. 499 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 227.
Ingredients
- Rice, sorted and washed, 250 grams
- Milk, a litre
- Sugar, 250 grams
- Butter, 50 grams
- Egg yolks, 4 or 5
- Candied orange and citron peel, about 200 grams
- Smyrna and Corinth raisins
- Breadcrumbs
- Angelica
Preparation
- Cooking the rice in milk and shapingPut to cook 250 grams of sorted and washed rice, in a litre of milk. Three quarters of the way through its cooking, add 250 grams of sugar, 50 grams of butter and let it finish cooking very gently. Then remove from the heat to work in at once 4 or 5 egg yolks and about 200 grams of candied orange and citron peel, Smyrna and Corinth raisins. This mixture being half cooled, shape it into croquettes in the form of pears, apricots, etc. Dipped in beaten egg and rolled in breadcrumbs, fry them and, when ready to serve, stick into each a small piece of angelica to imitate the fruit's stalk.
Reboul's text
Put to cook 250 grams of sorted and washed rice, in a litre of milk. Three quarters of the way through its cooking, add 250 grams of sugar, 50 grams of butter and let it finish cooking very gently. Then remove from the heat to work in at once 4 or 5 egg yolks and about 200 grams of candied orange and citron peel, Smyrna and Corinth raisins. This mixture being half cooled, shape it into croquettes in the form of pears, apricots, etc. Dipped in beaten egg and rolled in breadcrumbs, fry them and, when ready to serve, stick into each a small piece of angelica to imitate the fruit's stalk.
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 |
|---|---|
| ris | rice |
| la | milk |
| sucre | sugar |
| burre | butter |
| cedrat | candied citron |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 499, page 227. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.