Recipe no. 476 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 218.
Ingredients
- Custard cooked and set with gelatine (as for the vanilla bavarian cream)
- Double cream, half a litre
- Carolina rice, 200 grams
- Milk
- Sugar
- Quarters of candied apricots
- Cherries
- Other fruit
- Syrup of apricots or redcurrants
Preparation
- Preparing the custard, rice and candied fruitPrepare a custard cooked and set with gelatine as for the vanilla bavarian cream; whisk also half a litre of double cream. You will have cooked in milk and sweetened 200 grams of Carolina rice, into which you will then mix quarters of candied apricots, some cherries and other fruit cut into large dice.
- Mixing and unmouldingMix these three preparations when they are cold and pour into a mould. When ready to serve dip briskly in hot water; unmould onto a dish and pour around it a syrup of apricots or redcurrants.
Reboul's text
Prepare a custard cooked and set with gelatine as for the vanilla bavarian cream; whisk also half a litre of double cream. You will have cooked in milk and sweetened 200 grams of Carolina rice, into which you will then mix quarters of candied apricots, some cherries and other fruit cut into large dice.
Mix these three preparations when they are cold and pour into a mould. When ready to serve dip briskly in hot water; unmould onto a dish and pour around it 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 |
|---|---|
| ris | Carolina rice |
| la | milk |
| cerieso | cherries |
| sirop | syrup |
| grousello | redcurrants |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 476, page 218. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.