Recipe no. 495 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 225.
Ingredients
- Unsoaked savarin or buttered brioches
- Sugar
- Candied fruit (apricots, pears, plums)
- Smyrna and Corinth raisins
- Candied cherries
- Orange and lemon peel
- Apricot marmalade, 2 tablespoons
- Caster sugar, the same amount
- Madeira, a good glass
Preparation
- Toasting and sugaring the slicesCut into slices a centimetre thick an unsoaked savarin or buttered brioches. Spread them on a baking sheet and, dusted with sugar, pass them 2 minutes in a very hot oven to glaze them.
- Preparing the candied fruit garnishThen arrange them in a ring on a dish. Put into a saucepan candied fruit such as apricots, pears, plums, cut in two, a few Smyrna and Corinth raisins, candied cherries, orange and lemon peel cut into small dice; add 2 tablespoons of apricot marmalade, the same amount of caster sugar and a good glass of madeira; let simmer 2 minutes covered. Then arrange half a fruit on each slice; arrange the cherries on top; put in the middle the salpicon of raisins and peel and drizzle it all with the sauce, sending the dish to table.
Reboul's text
Cut into slices a centimetre thick an unsoaked savarin or buttered brioches. Spread them on a baking sheet and, dusted with sugar, pass them 2 minutes in a very hot oven to glaze them.
Then arrange them in a ring on a dish. Put into a saucepan candied fruit such as apricots, pears, plums, cut in two, a few Smyrna and Corinth raisins, candied cherries, orange and lemon peel cut into small dice; add 2 tablespoons of apricot marmalade, the same amount of caster sugar and a good glass of madeira; let simmer 2 minutes covered. Then arrange half a fruit on each slice; arrange the cherries on top; put in the middle the salpicon of raisins and peel and drizzle it all with the sauce, sending the dish to table.
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 |
|---|---|
| poumpeto | brioches |
| rasin | raisins |
| madèro | madeira |
| sausso | sauce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 495, page 225. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.