Recipe no. 457 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 211.
Ingredients
- Sugar, 200 grams
- Egg yolks, 3
- Lemon zest
- Egg whites, 5, whisked
Preparation
- Preparing the lemon mixturePut about 200 grams of sugar into a bowl with 3 egg yolks, beat them vigorously to make them light; add a finely chopped lemon zest and fold in 5 egg whites whisked very stiff.
- Baking and dressingArrange this mixture on an oval ovenproof dish; push into a moderately hot oven and let bake 7 to 8 minutes at most; dust with sugar and send to table immediately.
- Serving as soon as bakedThis entremets cannot wait once baked; if it is not served straight away it loses all its worth.
Reboul's text
Put about 200 grams of sugar into a bowl with 3 egg yolks, beat them vigorously to make them light; add a finely chopped lemon zest and fold in 5 egg whites whisked very stiff.
Arrange this mixture on an oval ovenproof dish; push into a moderately hot oven and let bake 7 to 8 minutes at most; dust with sugar and send to table immediately.
This entremets cannot wait once baked; if it is not served straight away it loses all its worth.
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 |
|---|---|
| sucre | sugar |
| iòu | eggs |
| citroun | lemon |
| zèsto | zest |
| plat | dish |
| four | oven |
| entre-mié | entremets |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 457, page 211. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.