Recipe no. 500 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 227.
Ingredients
- Milk, half a litre
- Butter, 50 grams
- Medium-fine semolina, 5 to 6 tablespoons
- Sugar, 200 grams
- Smyrna and Corinth raisins, 100 grams
- Egg and breadcrumbs
- Raspberry syrup
Preparation
- Cooking the semolina mixtureBring to a boil half a litre of milk with 50 grams of butter. Let 5 to 6 tablespoons of medium-fine semolina fall in a shower into it, working with a wooden spoon. You thus obtain a fairly firm mixture. Add 200 grams of sugar and 100 grams of Smyrna and Corinth raisins. Work a few more minutes over the heat, and spread this mixture on a buttered baking sheet, levelling it with a knife and giving it a thickness of a centimetre and a half.
- Coating and frying the croquettesThen divide into squares or diamonds; dip them in egg and breadcrumbs and fry.
- Serving with syrupServe at the same time a raspberry syrup or other.
Reboul's text
Bring to a boil half a litre of milk with 50 grams of butter. Let 5 to 6 tablespoons of medium-fine semolina fall in a shower into it, working with a wooden spoon. You thus obtain a fairly firm mixture. Add 200 grams of sugar and 100 grams of Smyrna and Corinth raisins. Work a few more minutes over the heat, and spread this mixture on a buttered baking sheet, levelling it with a knife and giving it a thickness of a centimetre and a half.
Then divide into squares or diamonds; dip them in egg and breadcrumbs and fry.
Serve at the same time a raspberry syrup or other.
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 |
|---|---|
| la | milk |
| burre | butter |
| soumoulo | semolina |
| sucre | sugar |
| cuié | wooden spoon |
| fregiduro | frying fat |
| sirop | raspberry syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 500, page 227. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.