Aloes: Martha Barnette in her book, Ladyfingers and Nun's Tummies: A Lighthearted Look at How Foods Got Their Names says alou is old French for Lark (alouette). In English it became aloes and later still ‘olives’. It is a dish that surfaces in many cuisines with slightly different ingredients. Italians do braciole with beef and cheese, the French do a classic paupiette (although they are also known as alouettes sans tetes!) with veal stuffed with mushrooms and vegetables or forcemeat.