[Sca-cooks] What is "claussons"?

[lilinah at earthlink.net]

Katherine in An Tir (whose terrific class on Anna Wecker's cookbook i 
took) wrote:
>Looks like clove:
>http://books.google.fr/books?id=QVMpAQAAIAAJ&q=clousson&dq=clousson&hl=fr
And thanks for the reference!

Thorvald wrote:
>Indeed, cloves.

After I had written:
>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?

Thank you, it looked like cloves to me, given context and the sound 
of the word, but i wanted to be certain.
-- 
Urtatim [that's err-tah-TEEM]
the persona formerly known as Anahita