Recipe no. 458 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 211.
Ingredients
- Flour
- Butter
- Boiling milk
- Vanilla pod
- Egg yolks, 4
- Sugar, 100 grams
- Egg whites, 5, whisked
Preparation
- Preparing the vanilla baseMix in a saucepan a good spoonful of flour with a knob of butter the size of an egg, pour in a glass of boiling milk in which you have infused a vanilla pod; mix and let thicken.
- Adding yolks and folding in whitesAdd 4 egg yolks, 100 grams of sugar and bind over the heat to obtain, without boiling, a very thick cream; set aside and fold in 5 egg whites whisked very stiff.
- Pouring and bakingPour into a buttered timbale mould, filling it three quarters full; push into an oven that is not too hot, leaving it there 20 minutes.
- Checking the rise and servingIt should rise at least 10 centimetres above the rim. Dust with sugar and send to table immediately.
Reboul's text
Mix in a saucepan a good spoonful of flour with a knob of butter the size of an egg, pour in a glass of boiling milk in which you have infused a vanilla pod; mix and let thicken.
Add 4 egg yolks, 100 grams of sugar and bind over the heat to obtain, without boiling, a very thick cream; set aside and fold in 5 egg whites whisked very stiff.
Pour into a buttered timbale mould, filling it three quarters full; push into an oven that is not too hot, leaving it there 20 minutes.
It should rise at least 10 centimetres above the rim. Dust with sugar and send to table immediately.
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 |
|---|---|
| farino | flour |
| burre | butter |
| la | milk |
| vaniho | vanilla |
| iòu | eggs |
| sucre | sugar |
| goubelet | timbale mould |
| four | oven |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 458, page 211. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.