Recipe no. 472 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 217.
Ingredients
- Kirsch
Preparation
- Replacing with kirschFollow the recipe given for the lemon jelly, using for the given proportions only one lemon juice, and leaving out the zests. Once the jelly has been strained, mix in about a decilitre of good kirsch.
Reboul's text
Follow the recipe given for the lemon jelly, using for the given proportions only one lemon juice, and leaving out the zests. Once the jelly has been strained, mix in about a decilitre of good kirsch.
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 |
|---|---|
| gelado | jelly |
| citroun | lemon |
| zèsto | zest |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 472, page 217. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.