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
Historians have proved the existence of recipes far back into the far past, at least as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to academics are a few stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Continuing our culinary historical journey, we find a couple of recipe books from the 14th Century : a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is served today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, such as parsley, basil and rosemary. These new culinary innovations led to an outbreak in manuscripts on food, some of which still exist in private cookery archives. Over the succeeding few centuries, the powerful and rich competed to serve the best banquets, and consequentially cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes of the day. The TV revolution gave us TV cooks and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Aioli. ___ (Kfnr49b) recipe.
