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"Profiterolle. In the ancient cuisine, profiterolles were nothing more than
small balls of ordinary bread crumbs, used for garnishing potages (or thick
soups) until 1373 when William (Guillaume) Tirel, nicknamed "Taillevent,"
the name under which he is better known, created profiterolles, made of a
paste forced through a pastry tube. Later on, these little puffs were made
of all sorts of food - fish, meat, poultry, and even vegetables. [biography
snipped]...
It was Taillevent who created Dodine Rouge which is a mixture used for
stuffing ducks or water fowls. It is made as follows: Toast enough bread
slices on both sides. Soak the toast in Chambertin wine. Fry finely sliced
onions in a little salted lard, until golden brown; season highly with
salt, pepper, cloves, cinnamon, and addd a little duck fat. Let simmer
until the mixture begins to thicken. Cool. Fill the cavity of the duck.
Having some of this paste left over, Taillevent decided to make use of it.
He forced it through a pastry bag onto a greased baking sheet, placed this
in a[n oven]... The result was... Light, fluffy little golden
marbles...From the small one to the large one, there was only one step. And
today we use the pate a chouxe as the French call the paste, for almost
anything, from fish, meat, fruit custard, and ice cream."

Regards,

Cindy