Recipe no. 682 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 288.
Ingredients
- nutmeg
- cloves
- allspice
- bay leaf
- marjoram
- basil
- thyme
- mace
- cinnamon
- savory
- sage
Preparation
- Make up the blendWeigh twenty grams of each: nutmeg, cloves, allspice, bay leaf, marjoram and basil, thyme, mace, cinnamon, savory and sage.
- Dry and poundDry it all in a gentle drying room and pound in a mortar to reduce to an impalpable powder.
- Sieve and storePass through a fine sieve and keep in bottles or in tightly closed boxes.
- UseUse to advantage for seasoning pâtés and dishes of strong flavour.
Reboul's text
20 grams of nutmeg ditto of cloves ditto of allspice ditto of bay leaf ditto of marjoram and basil ditto of thyme ditto of mace ditto of cinnamon ditto of savory ditto of sage.
All well dried in a gentle drying room, pounded in a mortar to reduce to an impalpable powder that is passed through a fine sieve. It is kept in bottles or in tightly closed boxes.
These spices are used to advantage for seasoning pâtés and dishes of strong flavour.
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 |
|---|---|
| pimentoun | allspice |
| laurié | bay laurel |
| majourano | marjoram |
| baseli | basil |
| farigoulo | thyme |
| pebre-d'ase | savory |
| sàuvi | sage |
| mourtié | mortar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 682, page 288. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.