Dishes still common today, like "escabeche", a vinegar-based dish, and "aillade" (aioli), a garlic sauce (still made in Toulouse with walnut oil), were well-established in the Late Middle Ages. Evidence of influence from Muslim Spain can be found in recipes for "matafeam", a Christian version of the originally Hispano-Jewish Shabbat stew "adafina", but with pork rather than lamb. And, "Raymonia" (Occitan; Ital: "Romania") is based on the Arabic "Rummaniya", a chicken bruet with pomegranate juice, ground almonds, and sugar. Only one recipe collection is positively identified as being from southern France. The "Modus viaticorum preparandorum et salsarum" is a collection of 51 recipes. It was written ca. 1380–90 in Latin with occasional words in Occitan. The "Modus" contains a "Salsa de cerpol" (Wild thyme sauce) and a "Cofiment anguille" (Confit of eel), which appear nowhere else but in Occitania.