Recipe no. 556 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 246.
Ingredients
- green aniseed
- coriander
- cinnamon
- mace
- brandy
- sugar
- water
Preparation
- Preparing the spicesPut into the mortar 50 grams of green aniseed, 25 grams of coriander, very little cinnamon and mace.
- Infusing in the brandyPut the whole into a jar and pour over it 2 litres of brandy; cork well and let infuse a month in a warm place.
- Filtering and preparing the syrupFilter afterward and mix with a syrup made with half a kilo of sugar and 2 glasses of water.
Reboul's text
Put into the mortar 50 grams of green aniseed, 25 grams of coriander, very little cinnamon and mace; then put the whole into a jar and pour over it 2 litres of brandy; cork well and let infuse a month in a warm place. Filter afterward and mix with a syrup made with half a kilo of sugar and 2 glasses of water.
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 |
|---|---|
| anis | aniseed |
| grano-de-boudin | coriander |
| aigo-ardènt | brandy |
| mourtié | mortar |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 556, page 246. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.