Recipe no. 491 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 223.
Ingredients
- Almonds, 500 grams
- Lump sugar, 1 kilo
- Egg whites, 6 or 7
Preparation
- Pounding the almonds and sugarPound 500 grams of almonds with a kilo of lump sugar; put in only a quarter of it to start pounding with the almonds; pass through a sieve; put back in the mortar what has not gone through with another quarter of sugar, pound and pass again. Start pounding again until it has all gone through.
- Working in the whites and bakingThen put back in the mortar; add, working with the pestle, little by little 6 or 7 egg whites. Shape on sheets of white paper and bake in a gentle oven, after lightly moistening them with a brush.
Reboul's text
Pound 500 grams of almonds with a kilo of lump sugar; put in only a quarter of it to start pounding with the almonds; pass through a sieve; put back in the mortar what has not gone through with another quarter of sugar, pound and pass again. Start pounding again until it has all gone through.
Then put back in the mortar; add, working with the pestle, little by little 6 or 7 egg whites. Shape on sheets of white paper and bake in a gentle oven, after lightly moistening them with a brush.
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 |
| sedas | sieve |
| mourtié | mortar |
| trissoun | pestle |
| papié | paper |
| four | oven |
| pincèu | brush |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 491, page 223. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.