SC - RE: chocolate recipe?

[E. Rain]

Well it's not the web page I was looking at the other day, but it's the same
recipe.  Thanks to Anne-Marie for reminding me of where I could find it...

>From Savoring the Past by Barbara Ketcham Wheaton:
Massialot’s Cuisinier roial et bourgeois 1691
Widgeon (macreuse) in a ragout with chocolate.  Having plucked and cleaned
your widgeon, eviscerate it and wash it.  Scald it and put it in a pot and
season it with salt, pepper, bay leaf, and a bouquet garni; you make a
little chocolate which you throw in.  Prepare at the same time a ragout with
the livers, mushrooms, morels, truffles, and a quarteron of chestnuts.  When
your widgeon is cooked and arranged on it's dish, you pour your ragout over
it, and serve it garnished with whatever you wish.

No it's not period, but since a couple folks replied ot me offline, I
figured I'd post it.
Eden

___________________________________________________________
WARNING: Dates on the calendar are closer than they appear!

Eden Rain
raghead at liripipe.com


> -----Original Message-----
> From: E. Rain [mailto:raghead at liripipe.com]
> Sent: Wednesday, August 02, 2000 10:45 AM
> To: 'sca-cooks at ansteorra.org'
> Subject: chocolate recipe?
>
>
> Sometime in the last couple days I came across a recipe for a
> sauce containing chocolate from about 1700, and now I can't
> find the darned thing again (thought I'd bookmarked, guess
> not) I've looked through the florilegium without success
> (lots of hot chocolate info - no sauces)
> and am hoping someone here may have posted it or come across
> it as well or something...
> Eden
>
> ___________________________________________________________
> WARNING: Dates on the calendar are closer than they appear!
>
> Eden Rain
> raghead at liripipe.com
>