Recipe no. 436 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 203.
Ingredients
- Sifted flour, 500 grams
- Egg yolks, 2
- Salt, a pinch
- Olive oil, 2 tablespoons
- Water, 2 glasses
- Egg whites, 2
Preparation
- Making the batterIn a bowl, put the sifted flour, make a well in the middle, put in it the egg yolks, the salt and the olive oil, then mix with the water to obtain a smooth, flowing batter.
- Letting it restKeep the batter at a mild temperature, covered with a cloth.
- Adding the whitesWhen ready to use it, add the egg whites beaten to stiff peaks.
Reboul's text
Put into a bowl 500 grams of sifted flour, make a well in the middle, put in it 2 egg yolks, a pinch of salt and 2 tablespoons of olive oil; mix it all with 2 glasses of water so as to obtain a smooth, flowing batter; keep at a mild temperature with a cloth over it. When ready to use it, add 2 egg whites beaten to stiff peaks.
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 |
| sau | salt |
| òli | olive oil |
| aigo | water |
| tian | bowl |
| nèu | snow |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 436, page 203. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.