Recipe no. 475 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 218.
Ingredients
- Rice, 200 grams
- Milk, half a litre
- Butter, 50 grams
- Sugar, 100 grams
- A vanilla pod
- Reinette apples
- Sugar
- White wine, a glass
- Meringue mixture
- Sugar
Preparation
- Cooking the rice in milkPut 200 grams of rice to cook in half a litre of milk; when this rice is half cooked, add 50 grams of butter, 100 grams of sugar and a vanilla pod.
- Dressing the rice on the dishOnce it is well cooked and soft, dress it on a round dish.
- Cooking the apples and meringuingSeparately, bake in the oven on a buttered dish a few reinette apples cut into quarters, peeled and with the pips removed, dusted with sugar and drizzled with a glass of white wine. Then arrange these apples on the rice; cover it all with a meringue mixture (see this word), dust with sugar and bake in a bain-marie oven or in a very gentle oven.
Reboul's text
Put 200 grams of rice to cook in half a litre of milk; when this rice is half cooked, add 50 grams of butter, 100 grams of sugar and a vanilla pod.
Once it is well cooked and soft, dress it on a round dish.
Separately, bake in the oven on a buttered dish a few reinette apples cut into quarters, peeled and with the pips removed, dusted with sugar and drizzled with a glass of white wine. Then arrange these apples on the rice; cover it all with a meringue mixture (see this word), dust with sugar and bake in a bain-marie oven or in a very gentle oven.
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 |
|---|---|
| ris | rice |
| la | milk |
| burre | butter |
| sucre | sugar |
| vaniho | vanilla |
| vin | white wine |
| meringo | meringue |
| four | oven |
| estubado | bain-marie oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 475, page 218. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.