Recipe no. 447 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 207.
Ingredients
- Eggs, 8
- Sugar, 500 grams
- Melted butter, 500 grams
- Sifted flour, 500 grams
Preparation
- Whisking eggs and sugarBreak the eggs into a mixing bowl, add the sugar, whisk until frothy and light.
- Working in butter and flourAdd the melted butter and the sifted flour at the same time, mix without working it too much with a wooden spoon.
- FlavouringFlavour to taste; the flavouring is added while whisking the eggs and the sugar.
Reboul's text
Break eight eggs into a mixing bowl, put them with 500 grams of sugar, whisk with a kitchen whisk until it becomes frothy and light; then add 500 grams of melted butter and, at the same time, 500 grams of sifted flour; mix without working it too much with a wooden spoon and flavour to taste. The flavouring is added while whisking the eggs and the sugar.
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 |
|---|---|
| iòu | eggs |
| sucre | sugar |
| burre | melted butter |
| farino | sifted flour |
| fouit | whisk |
| cuié | wooden spoon |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 447, page 207. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.