Recipe no. 569 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 251.
Ingredients
- sage leaves
- 80-degree alcohol
- 32-degree syrup
Preparation
- InfuseLet a generous pinch of sage leaves infuse in a litre of 80-degree alcohol.
- Filter and sweetenFilter 8 days later and mix with a 32-degree syrup, as much syrup as alcohol.
Reboul's text
Let a generous pinch of sage leaves infuse in a litre of 80-degree alcohol. Filter 8 days later and mix with a 32-degree syrup; as much syrup as alcohol.
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 |
|---|---|
| enfusa | to infuse |
| alcol | alcohol |
| pessu | pinch |
| fueio | leaf |
| sàuvi | sage |
| mescla | to mix |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 569, page 251. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.