Recipe no. 581 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 256.
Ingredients
- sugar
- coffee infusion
- egg yolks
- whipped cream
- butter
- flour
Preparation
- Coffee syrupMelt the sugar with the strong coffee infusion, heat until boiling.
- SabayonPour over the egg yolks, working with the whisk.
- FinishingProceed as for the vanilla parfait.
Reboul's text
Melt 250 grams of sugar with a glass of strong good coffee infusion, heat until boiling and pour it, working with the whisk, over 10 egg yolks.
Proceed for the rest as for the vanilla parfait.
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 |
| cafè | coffee |
| fouit | whisk |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 581, page 256. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.