[Sca-cooks] Old French Ailliee

[Phil Troy / G. Tacitus Adamantius]

On May 1, 2008, at 4:23 PM, emilio szabo wrote:

>
> Godefroy, in his 'Dictionnaire de l'ancienne langue francaise et de  
> tous ses
>
> dialectes du IXe au XVe siècles' writes about "Ailliee":
>
> "Cette sauce était d'un usage si général que dans le treizième  
> siècle, des
>
> marchands la criaient dans les rues comme on le fait encore de nos  
> jours
>
> pour la moutarde."
>
> The whole article is here:
>
> http://gallica.bnf.fr/ark:/12148/bpt6k50634z/f192.table


You're right (about checking the link). In my defense, I had been led  
to believe that the link was to an article in French, which, in its  
conversational version, I'm not real fluent in. Recipes I'm pretty  
good with. Be that as it may, I didn't realize the link was to a  
dictionary page, but yes, it does provide a basic description with  
ingredients. As does, I believe, Opusculum de Saporibus (which, IIRC,  
is roughly contemporary to the Enseignements, fairly early by medieval  
cookbook standards).

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