[Sca-cooks] What is "claussons"?

[lilinah at earthlink.net]

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