Recipe no. 493 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 224.
Ingredients
- Honey, 1 kilo
- Unblanched almonds, 1 kilo
- Wafer paper
Preparation
- Cooking the honey and almondsCook over low heat in a bowl 1 kilo of honey, taking care to stir it with a wooden spoon. When it has come to a good boil, add 1 kilo of unblanched almonds and continue cooking, stirring all the while.
- Pouring and pressing the nougatOnce the honey takes on a brown tint and the almonds start to crackle, set it aside and stir it a few more minutes, then pour it into a wooden frame lined at the bottom with wafer paper; cover it with the same paper, and put a board on top with some weight.
- Cooling and cutting into barsLet it cool completely before unmoulding it and cutting it into bars.
Reboul's text
Cook over low heat in a bowl 1 kilo of honey, taking care to stir it with a wooden spoon. When it has come to a good boil, add 1 kilo of unblanched almonds and continue cooking, stirring all the while.
Once the honey takes on a brown tint and the almonds start to crackle, set it aside and stir it a few more minutes, then pour it into a wooden frame lined at the bottom with wafer paper; cover it with the same paper, and put a board on top with some weight.
Let it cool completely before unmoulding it and cutting it into bars.
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 |
|---|---|
| mèu | honey |
| cuié | wooden spoon |
| papié | wafer paper |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 493, page 224. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.