Recipe no. 458 bis from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 211.
Ingredients
- Sugar, 200 grams
- Millet flour, 100 grams
- Whole eggs, 4
- Orange flower water, a spoonful (or the zest of a chopped lemon)
- Boiling milk, three quarters of a litre
Preparation
- mixing sugar and millet flourMix in a bowl the sugar with the millet flour.
- adding the eggs and flavouringAdd the whole eggs and the orange flower water (or the chopped lemon zest).
- diluting with boiling milkOnce it is all well worked in, dilute with the boiling milk poured in gradually at first.
- buttering the moulds and bakingGenerously butter the necessary moulds, fill them with the prepared batter and bake in a hot oven: about twenty minutes in a tart tin, 8 to 10 minutes at most in tartlet moulds.
- unmoulding and servingOnce baked, unmould and serve dusted with sugar.
Reboul's text
This cake is much favoured in some departments of the south, particularly from Toulouse to Bordeaux. It is called millias or milliasson depending on whether it is prepared in a tart tin or in small tartlet moulds.
Mix in a bowl 200 grams of sugar with 100 grams of millet flour; add 4 whole eggs, a spoonful of orange flower water or the zest of a chopped lemon; once it is all well worked in, dilute it with three quarters of a litre of boiling milk, which you pour in gradually at first.
You will have generously buttered the necessary moulds; fill them with the prepared batter and bake in a hot oven.
Baking in a tart tin takes about twenty minutes and baking in tartlet moulds hardly needs more than 8 to 10 minutes at most.
Once baked and unmoulded they are served dusted with sugar.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: millias, milliasson. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary do not yet attest the words millias, milliasson: we therefore quote them as the author printed them, without adding a form of our own.
| Provençal | English |
|---|---|
| poumpo | cake |
| farino | millet flour |
| tourtiero | tart tin |
| desclousca | tartlet moulds |
| tian | bowl |
| iòu | eggs |
| aigo | orange flower water |
| la | boiling milk |
| burre | buttered |
| sucre | sugar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 458 bis, page 211. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.