Aϊoli Monstre

Name: Aϊoli Monstre (A Rich Variety of Vegetables, Fish, and Meats Served with a Garlic Mayonnaise)
Yield: For 8 people
Cuisine: France
Ingredients: 2 pounds dried cod; 14 garlic cloves; 8 zucchini; 2 pounds snails, blanched in water flavored with herbs; 8 artichokes; 8 potatoes; juice of 1 lemon; 4 hard-boiled eggs, cut in halves; 2 bay leaves; salt; 2 egg yolks; 1 pound bottom round of beef, boiled; 2 chickens, boiled or roasted; 4 tomatoes; 2 pounds chickpeas, boiled; 4 fennel bulbs; 1 large cauliflower, trimmed; 2 cups oil (1 cup peanut, 1 cup olive); 1 pound canned tuna or salmon; 1 teaspoon Dijon mustard; 1 large striped bass, baked; 1 bunch celery; ⅓ cup chopped Italian parsley; freshly ground black pepper; 3 pounds octopus or squid; 1 lemon, sliced; 2 bunches parsley; 4 lettuce leaves; 8 carrots; 1 leg of lamb, roasted

A Rich Variety of Vegetables, Fish, and Meats Served with a Garlic Mayonnaise

Preparation info

For
8
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

“Aïoli intoxicates gently, fills the body with warmth, and the soul with enthusiasm. In its essence it concentrates the strength, the gaiety, of the Provençal sunshine,″ said Mistral, the Provençal poet. One of the most beloved dishes in Provence, aïoli is a legend, a festival. It offers a whole banquet by itself.

Traditionally, aïoli is eaten on Christmas Eve with boiled snails and on Ash Wednesday with dried cod, and its elaborate monstre version is always the

Ingredients

Europe
France
Dinner
Gluten-free
Summer
Christmas
Mediterranean

Ingredients

Method