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

[Daniel Myers]

--- "Phil Troy / G. Tacitus Adamantius"
<adamantius1 at verizon.net> wrote:

> On Wed, 2008-04-30 at 23:31 -0400,
> ranvaig at columbus.rr.com wrote:
> > 
> > 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.
> 
> I think we could be sort of wagging the dog here...
> I had always heard
> it said that aioli was so named for its garlic
> component. If we assume
> something like "ail"= "garlic" [sauce], that might
> leave open the
> possibility that "aillie"= "thick garlic" [sauce].

For the recipes in Enseignements I suspect this is the
case.

Cotgrave's 1611 dictionary gives the following
definitions ...

Ail: m. Garlic, poore-mans Treacle; Seeke Aulx.
Aillade: f. Garlicke sawse; also, the smell of
Garlick;
Alié: m. ée: f. Allayed, or stiffened, as gold, or
siluer, by other mettals.

The weirdness of the word "aillie" in Enseignements
stems from its use.  It is always used as a noun, but
doesn't always seem to be a sauce containing garlic. 
My belief is that it's an early transitional form - in
meaning a thickened sauce - which later evolved to
mean "thickened" in French (Alié) and "to sauce"
("Alay") in Middle English.

- Doc 





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