5 DECEMBER 1987, Page 34

Provengale fantasy

Sir: In your issue of 5 September, under the rubric `Food', you give the most astounding recipe for Daube de boeuf a la provencale'. Call it `Daube fantaisie', or Dauble britannique' if you like, but, please, not `provencale'. A daube in Prov- ence contains neither vermouth nor gin (unknown here except to British expatri- ates), nor olive oil, nor flour, nor mustard, nor capers, nor carrots.

On the other hand it does contain wine, olives, and, if you like the flavour, orange peel.

I am sure the recipe you give is delicious, but should it not be re-christened?

Pamela Rached

Mas des Genets, 13520 Les Baux-de-Provence, France