Recipe no. 586 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 257.
Ingredients
- syrup
- lemons
- egg whites
- Italian meringue
- champagne
- kirsch
- maraschino
Preparation
- SyrupPrepare a litre of 18-degree syrup, add the juice of 2 lemons.
- FreezePour into the churn as fruit ices.
- StrengthenAdd more ice and salt around the churn.
- IncorporateAdd the Italian meringue and the champagne at the moment of serving.
Reboul's text
Prepare a litre of 18-degree syrup, add the juice of 2 lemons and let it set in the churn as fruit ices.
Once the mixture is well firm, add ice mixed with salt all around after having removed the water; cover the churn until the moment of serving. At that point, incorporate into the mixture 3 egg whites of Italian meringue and half a bottle of champagne.
Kirsch, maraschino sorbets, etc., are made the same way.
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 |
|---|---|
| sirop | syrup |
| citroun | lemon |
| glaçarello | ice-cream churn |
| meringo | Italian meringue |
| champagno | champagne |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 586, page 257. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.