Recipe no. 451 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 208.
Ingredients
- Sugar, 250 grams
- Whole eggs, 6
- Flour, 250 grams
- Melted, lukewarm butter, 200 grams
- Fondant icing
Preparation
- Whisking over heat and working inWhisk over low heat, in a bowl, 250 grams of sugar with 6 whole eggs; once it has become frothy and light, remove from the heat and continue whisking until cool; then work in 250 grams of flour and 200 grams of melted, lukewarm butter.
- Baking in flat mouldsBake in flat moulds.
- Icing with fondantOnce unmoulded and cooled, pour over a fondant icing so as to cover completely.
Reboul's text
Whisk over low heat, in a bowl, 250 grams of sugar with 6 whole eggs; once it has become frothy and light, remove from the heat and continue whisking until cool; then work in 250 grams of flour and 200 grams of melted, lukewarm butter.
Then bake in flat moulds.
Once unmoulded and cooled, pour over them a fondant icing so as to cover them completely.
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 |
| iòu | eggs |
| farino | flour |
| burre | butter |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 451, page 208. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.