Lingua Nostra › Provençal resources › Provençal recipes › Mousses

Provençal recipe

Mousses

Recipe no. 582 Reboul, 1909 Ice

Type an ingredient, a Provençal word, or a recipe title, then Enter.

Recipe no. 582 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 256.

Preparation

  1. IntroductionRecognize that mousses are a variety of parfait made by various methods.

Reboul's text

Mousses are a variety of parfait; many practitioners hold different views on their composition. It is not within the scope of our work to discuss the merits of these various methods. We set out here one of the most practical.

Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 582, page 256. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.