Recipe no. 583 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 256.
Ingredients
- syrup
- egg yolks
- whole eggs
- oranges
- zest
- whipped cream
Preparation
- PreparationPrepare half a litre of 30-degree syrup.
- PouringPour the hot syrup gradually into a basin containing yolks, whole eggs and grated orange zest.
- WhiskingWhisk briskly to mix well.
- CookingSet over low heat, beating firmly until frothy and light.
- CoolingRemove from the heat and whisk until fully cooled.
- FinishingMix with whipped cream, pour into a mould and set as a parfait.
Reboul's text
Prepare half a litre of 30-degree syrup, pour it hot and gradually into a basin in which you will have put 6 yolks, 4 whole eggs and the finely grated zest of 2 oranges.
Carry out the mixing by whisking briskly.
Then set over low heat and beat firmly until this mixture is well frothy and light. Then remove from the heat and whisk until fully cooled.
Mix with half a litre of whipped cream, pour into a mould and set as the parfait.
Vanilla, mandarin, tea mousses, etc. are made the same way.
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 |
|---|---|
| sirop | syrup |
| arange | oranges |
| zèsto | zest |
| fouit | whisk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 583, page 256. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.