Recipe no. 439 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 204.
Ingredients
- Salt, a little less than in the previous recipe
- Caster sugar, 2 tablespoons
Preparation
- Taking up the previous recipePrepare as for the timbale pastry (no. 438) putting a little less salt.
- SweeteningAdd two tablespoons of caster sugar.
Reboul's text
The same as above, putting a little less salt and 2 tablespoons of caster 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 |
|---|---|
| sau | salt |
| sucre | caster sugar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 439, page 204. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.