Recipe no. 683 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 289.
Ingredients
- thyme
- wild thyme
- savory
- lavender
- French lavender
- rosemary
- bay leaf
- cloves
- orange peel
- nutmeg
Preparation
- Make up the blendWeigh twenty grams of each: thyme and wild thyme, savory, lavender and French lavender, rosemary, bay leaves, cloves, orange peel and a nutmeg.
- Dry and pulverizeDry it all and pulverize it as in the preceding formula.
- UseUse very well, above all, for seasoning civets or stews of this kind.
Reboul's text
20 grams of thyme and wild thyme ditto of savory ditto of lavender and French lavender ditto of rosemary ditto of bay leaves ditto of cloves ditto of orange peel, and a nutmeg.
All dried and pulverized as in the preceding formula.
These last spices are very well suited, above all, for seasoning civets or stews of this kind.
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 |
|---|---|
| farigoulo | thyme |
| pebre-d'ase | savory |
| lavando | lavender |
| roumanin | rosemary |
| laurié | bay laurel |
| girofle | clove |
| rusco | orange peel |
| muscado | nutmeg |
| civié | civets |
| fricassun | stews |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 683, page 289. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.