Recipe no. 565 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 250.
Ingredients
- angelica seed
- coriander
- anise
- brandy
- 38-degree syrup
Preparation
- Crush the seedsTake 15 grams of angelica seed, the same amount of coriander and a little less of anise, then crush these seeds.
- Set to infusePut the seeds in a bottle with a litre of brandy, cork and let infuse eight days at a gentle temperature.
- Filter and sweetenFilter, then add half a litre of 38-degree syrup.
Reboul's text
Take 15 grams of angelica seed, the same amount of coriander and a little less of anise; crush these seeds, put them in a bottle with a litre of brandy, cork and let infuse eight days at a gentle temperature. Then filter and add half a litre of 38-degree syrup.
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 |
|---|---|
| grano | seed |
| grano-de-boudin | coriander |
| anis | anise |
| brigaia | to crush |
| aigo-ardènt | brandy |
| enfusa | to infuse |
| sirop | syrup |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 565, page 250. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.