[Sca-cooks] Aillie was Salt fish recipes?-- I.E. SALTED (preserved) fish

[Johnna Holloway]

This comes from Doc's translation of
/"Enseignements qui enseingnent a apareillier toutes manieres de viandes"/
where if you look at the text in full and do a search,  one will discover
mentions like this:

For capons and hens -- Capons and hens are good roasted, with a sauce of 
wine in summer, in winter with /aillie/  sauce made of garlic and 
cinnamon and ginger, tempered with almond milk or sheep's milk.

White cuttlefish with /aillie/ of vinegar. Item, cuttlefish in onion 
gravy, also fried in oil, with strained almonds and pepper all together.

Doc notes in footnote 4. /The word "aillie" is particularly problematic. 
Modernly it would indicate a garlic sauce, but its use in this source is 
not consistent with that translation. Used as a verb it could also mean 
to mix or add a sauce, but again its use in this source is not 
consistent with that translation. I leave it here untranslated, as if it 
is the proper name of a category of admixtures which may or may not 
contain garlic.

Enseignements was published in 1604 but it actually dates from the 
middle 1580's according to Terence Scully.

Another recipe along this line is this one:
/

This is an excerpt from *Libro di cucina / Libro per cuoco*
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website 
<http://www.geocities.com/helewyse/libro.html>

III - Agliata (garlicky sauce). Agliata for every meat, take the garlic 
and cook it under the coals then grind to a paste well and mix it with 
raw garlic and crumb of bread, sweet spices and broth, and mix each 
thing together and let it boil a little and serve it warm.

/
/There's also  Aillade which is defined as "a very thick sauce based on 
a purée of garlic."
Walnut kernels are blended with garlic, walnut oil is added, then 
seasoned with salt to taste. You can do this in a mortar or pestle, or 
in a food processor or blender.
It is often served with duck as a side sauce for dipping the pieces of 
meat in.
"Aillade ariégeoise" is an egg yolk thinned with some oil, to which is 
added the egg white with a clove of garlic.
History
In the Middle Ages, Aillade was made from garlic, almonds or other nuts, 
and bread crumbs. It was used among other things for garnishing dishes 
and seasoning soups.
http://www.practicallyedible.com/

Johnnae

ranvaig at columbus.rr.com wrote:
>> Fresh cod should be cooked in well salted water and if you want to 
>> eat with white aillie of garlic and almonds, temper with vinegar and 
>> fry in oil. Salted with mustard.
>> Herring fresh and powdered with ail [ale? garlic sauce?]. Herring of 
>> Gernemus with verjuice or with mustard. Fresh herring cooked in water 
>> with hot pepper.
>>     
> Could "aillie" and "ail" mean aioli?  I've heard that mayonnaise isn't period, I'm not sure if aioli is, but it could be a precursor.
>
> Ranvaig