Recipe no. 470 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 216.
Ingredients
- Sugar, 350 grams
- Water, 1 litre
- Gelatine leaves, 12
- Juice of 2 lemons
- Lemon zest
- Egg whites, 3
- Water, half a glass
Preparation
- Cooking the syrup and gelatineMelt in a litre of water 350 grams of sugar; add 12 gelatine leaves soaked a few minutes in cold water, the juice of 2 lemons, a few pieces of zest and 3 egg whites beaten for a moment with half a glass of water.
- Cooking until barely boilingWork it all over the heat with a kitchen whisk and as soon as the liquid starts to boil move the saucepan to the side of the heat so that the boiling is barely perceptible.
- Straining and clarifying the jellyA quarter of an hour later pour it onto a cloth that you have dampened and stretched over the four legs of an upturned stool, catching it in a mixing bowl. It should be as clear as crystal.
- Cooling and unmouldingPut it into moulds to let it cool in a cool place. In summer it is even urgent to keep it on ice. Unmould just when ready to serve; it is then enough to dip the mould 3 seconds in hot water and turn it out onto a cloth laid on the dish.
Reboul's text
Melt in a litre of water 350 grams of sugar; add 12 gelatine leaves soaked a few minutes in cold water, the juice of 2 lemons, a few pieces of zest and 3 egg whites beaten for a moment with half a glass of water.
Work it all over the heat with a kitchen whisk and as soon as the liquid starts to boil move the saucepan to the side of the heat so that the boiling is barely perceptible.
A quarter of an hour later pour it onto a cloth that you have dampened and stretched over the four legs of an upturned stool, catching it in a mixing bowl. It should be as clear as crystal.
Put it into moulds to let it cool in a cool place. In summer it is even urgent to keep it on ice. Unmould just when ready to serve; it is then enough to dip the mould 3 seconds in hot water and turn it out onto a cloth laid on the dish.
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 | sugar |
| aigo | water |
| jalarèio | gelatine |
| citroun | lemon |
| zèsto | zest |
| fouit | whisk |
| casseirolo | saucepan |
| servieto | cloth |
| seloun | stool |
| saladié | mixing bowl |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 470, page 216. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.