Recipe no. 483 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 221.
Ingredients
- Dough (as above)
- Oiled paper
- Rice or flour
- Small wild strawberries
- Egg whites, 5
- Caster sugar, 300 grams
- Caster sugar
Preparation
- Blind baking the crustPrepare a dough as above, line a flan ring with it, apply on the dough oiled paper cut roughly to the diameter of the ring, fill with rice or flour and bake the crust; then take it out and empty out the filling; remove the paper and fill it with small wild strawberries.
- Meringuing and bakingWhisk 5 egg whites quite stiff, mix in 300 grams of caster sugar and cover your strawberries with this; smooth the top with a knife, dust with caster sugar and put in a very gentle oven, that is to say barely hot. When the meringue starts to turn yellow, take it out and serve hot or cold.
Reboul's text
Prepare a dough as above, line a flan ring with it, apply on the dough oiled paper cut roughly to the diameter of the ring, fill with rice or flour and bake the crust; then take it out and empty out the filling; remove the paper and fill it with small wild strawberries.
Whisk 5 egg whites quite stiff, mix in 300 grams of caster sugar and cover your strawberries with this; smooth the top with a knife, dust with caster sugar and put in a very gentle oven, that is to say barely hot. When the meringue starts to turn yellow, take it out and serve hot or cold.
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 |
|---|---|
| past | dough |
| ciéucla | flan ring |
| papié | oiled paper |
| ris | rice |
| farino | flour |
| sucre | caster sugar |
| meringo | meringue |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 483, page 221. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.