1 thick slice french bread
1 milk
4 cloves garlic
2 egg yolks /
1/8 tsp salt
1 cup olive oil
1 tbsp boiling water
1 lemon juice
Directions
I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for
aioli. Here it is: Remove the crusts from bread and soak in milk.
Squeeze dry. Place in large mortar with garlic & mash with pestle
until a fine paste. Add the yolks & salt & mash in. Drop by drop
pound in olive oil. When the sauce becomes thick; the remaining oil
may be beaten in. Thin with water & lemon juice to taste. FROM: PAM
HOUGLAN (KFNR49B)
Servings: 8 servings
Aioli. *** (Kfnr49b) Recipe brought to you by Recipe Ideas
Categories: Beverage; French; Fruit; Vegetable
The History of Recipes
It is possible to read the history of `recipes` far back into distant history, in truth as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient records were just very simple pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the ancient cooks made use of many spices and herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. For the decades that followed, the powerful and wealthy tried to lay on the most extravagent meals, and consequentially chefs and their recipes were highly sought after. Even so, it was during the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were increasing in popularity mostly as a result of better eduction, more spare time and being a little richer. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Aioli. ___ (Kfnr49b) recipe.
