Recipe no. 546 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 243.
Ingredients
- cherries
- raspberries
- brandy
Preparation
- Preparing the fruitChoose well-ripened cherries, remove the stalks and stones, then mix them with a few raspberries.
- Crushing and maceratingCrush the whole and put it into a stoneware jug. Let macerate 4 to 5 days.
- Stirring the marcBe sure to stir the marc 2 or 3 times a day so that it takes on the aroma and a fine colour.
- Extracting the juicePress the marc to extract all the juice and measure it.
- Adding the alcoholFor every three litres of juice, add two litres of brandy.
Reboul's text
Choose well-ripened cherries, remove the stalks and stones and mix them with a few raspberries. Crush the whole, then put into a stoneware jug and leave thus 4 to 5 days. Take care to stir the marc 2 or 3 times a day so that it takes on the aroma and a fine colour; you will then press the marc to extract all the juice from it; measure this juice: for every three litres you will add two litres of brandy.
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 |
|---|---|
| cerieso | cherries |
| framboueso | raspberries |
| cacha | crush |
| dourgo | jug |
| gres | stoneware |
| jus | juice |
| aigo-ardènt | brandy |
| esquicha | press |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 546, page 243. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.