Recipe no. 311 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 152.
Ingredients
- half-chicken
- poultry flesh
- single cream
- butter
- flour
- milk
- egg yolks
- egg whites
Preparation
- Pounding and mixingPound in a mortar the equivalent of half a chicken of poultry flesh, add gradually the single cream
- Passing through a sievePass through a sieve
- Preparing the pasteMix butter and flour, add boiling milk while working it
- Cooking and bindingCook two minutes over a low heat, add egg yolks and puree, bind the mixture
- CoolingLet cool to fold in the whipped egg whites
- BakingCook in a timbale or in cassolettes
Reboul's text
Pound in a mortar the equivalent of half a chicken's worth of leftover or specially cooked poultry flesh; add gradually, while pounding, half a glass of single cream; then pass through a sieve.
Meanwhile, mix in a saucepan 50 grams of butter with 75 grams of flour, add to this mixture 2 decilitres of boiling milk, working it in as you go, to obtain a smooth, flowing paste. Cook two minutes over a low heat without leaving it; add 4 egg yolks and the poultry puree obtained; bind this mixture for 5 minutes working it at the edge of the heat and then let it cool to fold in the 4 whipped egg whites.
It is cooked either in a large silver or porcelain timbale, or in very small moulds or paper or porcelain cassolettes.
The cooking time for the large ones varies between 20 to 30 minutes, according to size, as for ordinary souffles, and souffles in small cassolettes need only 6 to 8 minutes.
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 |
|---|---|
| mourtié | mortar |
| crèmo | single cream |
| sedas | sieve |
| past | smooth, flowing paste |
| purèio | puree |
| goubelet | timbale |
| cassouleto | cassolettes |
| couiesoun | cooking time |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 311, page 152. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.