Recipe no. 572 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 252.
Ingredients
- grape must
- brandy
Preparation
- Reduce the mustPut 10 litres of must from well ripened grapes with a sweet taste in a basin or cauldron, set over the fire and reduce very gently while skimming it, until two thirds of the volume, that is about 6 to 7 litres.
- Cool and bottleEmpty into an earthenware dish to let cool, then bottle.
- Strengthen (optional)For a more heady result, add a decilitre of brandy per litre of must, once the must is well cooled and only at the moment of bottling.
- DecantA month later, decant by transferring into other bottles and keep in the cellar.
Reboul's text
Take 10 litres of must from well ripened grapes with a sweet taste. Put this must in a basin or cauldron, set over the fire and reduce very gently while skimming it, to bring it to two thirds of its volume, that is to say about 6 to 7 litres.
Empty into an earthenware dish to let cool, then bottle. If a more heady result is wanted, one may add for each litre of must a decilitre of brandy. This addition is made only once the must is well cooled and only at the moment of bottling.
A month later, decant by transferring into other bottles and keep in the cellar.
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 |
|---|---|
| moust | must |
| rasin | grape |
| peiròu | cauldron |
| fiò | fire |
| redurre | to reduce |
| escuma | to skim |
| tian | earthenware dish |
| aigo-ardènt | brandy |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 572, page 252. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.