Recipe no. 485 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 222.
Ingredients
- Flour, 500 grams
- Egg yolks, 4
- Sugar, 150 grams
- Orange flower water
- Water, a glass
- Butter (optional)
Preparation
- Preparing the dough in a wellPut on the table 500 grams of flour arranged in a well, put in the middle 4 egg yolks, 150 grams of sugar, orange flower water to flavour and a glass of water. A little butter may be added but this is not essential. Knead this dough well, gather it together and let it rest one or two hours.
- Rolling out and frying the doughDivide it then into pieces of about 50 grams each; roll them out with the rolling pin on the floured table, to a thickness of barely 2 millimetres, slit them across with a pastry wheel, so as to form 4 or 5 strips, but so that they hold together at both ends. Throw them thus into deep frying fat. When they are a good colour, drain and dust with sugar.
Reboul's text
Put on the table 500 grams of flour arranged in a well, put in the middle 4 egg yolks, 150 grams of sugar, orange flower water to flavour and a glass of water. A little butter may be added but this is not essential. Knead this dough well, gather it together and let it rest one or two hours.
Divide it then into pieces of about 50 grams each; roll them out with the rolling pin on the floured table, to a thickness of barely 2 millimetres, slit them across with a pastry wheel, so as to form 4 or 5 strips, but so that they hold together at both ends. Throw them thus into deep frying fat. When they are a good colour, drain and dust with sugar.
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 |
|---|---|
| farino | flour |
| sucre | sugar |
| mauno | orange flowers |
| past | dough |
| roudeto | pastry wheel |
| fregiduro | frying fat |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 485, page 222. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.