[Sca-cooks] Old French Ailliee

[Phil Troy / G. Tacitus Adamantius]

On May 1, 2008, at 6:54 PM, Patrick Levesque wrote:

> Rabelais (a bit later) mentions amongst the lowest of the  
> professions, that
> of "Crieur de Sauce Verte"
>
> (amongst the lowest because, obviously, everyone could make their  
> own green
> sauce).
>
> Doesn't help much as far as recipes go, however, but we could  
> probably find
> close approximation in extant texts. I doubt it would be anything  
> close to
> aioli, however. Probably a sharp sauce with garlic. I don't know  
> what the
> relative price of olive oil was in period in various areas of France  
> but I
> suspect it might have been a bit too expensive for street peddlars (at
> least, when compared to cheap wine vinegar).


Anybody gots a copy of "Opusculum de Saporibus" handy??? I could have  
sworn I had a pdf, but it looks like I may have to go ransacking  
through the stacks of smudgy photocopies...

Adamantius




"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter