Recipe no. 502 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 228.
Ingredients
- Chestnuts, freed of their skin
- Milk, a few glasses
- Strongly sweetened milk, half a glass
- A vanilla pod
- Chantilly cream, sweetened and flavoured
Preparation
- Cooking and straining the chestnutsThe chestnuts freed of their skin, put them to cook with a few glasses of milk. Then pass them through a sieve and soften the puree with half a glass of strongly sweetened milk in which a vanilla pod has infused.
- Dressing the puree and filling with creamThis puree being quite smooth and soft, dress it in a ring on a dish or compote dish using a piping bag fitted with a fluted tube (we mention this method as being more within the reach of the housewife than the use of the pastry syringe). In the middle of this ring dress a sweetened and flavoured Chantilly cream.
Reboul's text
The chestnuts freed of their skin, put them to cook with a few glasses of milk. Then pass them through a sieve and soften the puree with half a glass of strongly sweetened milk in which a vanilla pod has infused.
This puree being quite smooth and soft, dress it in a ring on a dish or compote dish using a piping bag fitted with a fluted tube (we mention this method as being more within the reach of the housewife than the use of the pastry syringe). In the middle of this ring dress a sweetened and flavoured Chantilly cream.
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 |
|---|---|
| amaroun | chestnuts |
| la | milk |
| vaniho | vanilla |
| sedas | sieve |
| purèio | puree |
| coumpoustié | compote dish |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 502, page 228. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.