Recipe no. 477 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 219.
Ingredients
- Candied fruit
- A few cherries
- Sponge fingers
- Candied fruit (citron and orange peel, Smyrna and Corinth raisins)
- Milk, 1/2 litre
- Orange flower water, a spoonful
- Caster sugar, 150 grams
- Eggs, 4
Preparation
- Lining the mould with sponge fingersButter a timbale mould or other, decorate the bottom with candied fruit cut into diamonds and a few cherries; arrange all around the mould sponge fingers standing against the sides; put in the middle sponge fingers cut up and mixed with candied fruit, among which citron and orange peel, Smyrna and Corinth raisins. The mould must be full. Pour over it a mixture made thus: 1/2 litre of milk, a spoonful of orange flower water and 150 grams of caster sugar, all well mixed with 4 beaten eggs.
- Cooking in a bain-marie and servingBake in a saucepan with water as described for the bain-marie custard. It is served hot or cold with the custard given for floating islands, or else with a syrup of apricots or redcurrants.
Reboul's text
Butter a timbale mould or other, decorate the bottom with candied fruit cut into diamonds and a few cherries; arrange all around the mould sponge fingers standing against the sides; put in the middle sponge fingers cut up and mixed with candied fruit, among which citron and orange peel, Smyrna and Corinth raisins. The mould must be full. Pour over it a mixture made thus: 1/2 litre of milk, a spoonful of orange flower water and 150 grams of caster sugar, all well mixed with 4 beaten eggs.
Bake in a saucepan with water as described for the bain-marie custard. It is served hot or cold with the custard given for floating islands, or else with a syrup of apricots or redcurrants.
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 |
|---|---|
| muscle | timbale mould |
| cedrat | citron |
| la | milk |
| aigo | orange flower water |
| iòu | eggs |
| ban-marìo | bain-marie |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 477, page 219. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.