[Sca-cooks] What is "claussons"?
lilinah at earthlink.net
lilinah at earthlink.net
Fri May 20 22:03:23 PDT 2011
I had some questions on this recipe from Lancelot de Casteau:
Original
Pour heuspot de venaison, soit de sanglier ou de
cerf, prennez pain bruslè, & faictes poiure
passer l'estamine, & mettez dedans noix muscade,
poiure, claussons & pouldre, succre, canelle, vin
rouge, deux ou trois oignons haschez menus,
fricassez en beurre, & faictes les bien bouillir
ensemble tant qu'il soit luysant.
My Poor Translation
For hochepot of venison, either of boar or of red
deer, take toasted bread, & pass pepper through a
sieve [although i wonder if one isn't supposed to
sieve the toasted bread into crumbs], & put in
nutmeg, pepper, "claussons" [i am not finding
this... clausson is a small pastry, unlikely; or
clous = cloves] & powder [probably poudre fine],
sugar, cinnamon, red wine, 2 or 3 onions finely
chopped, fry in butter, & boil them well together
until it is glistening.
I looked in a 1611 French-English Dictionary for
"claussons" and couldn't find it. So my question
is, what is it?
--
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita
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