[Sca-cooks] Define "To Mill"?

[JIMCHEVAL at aol.com]

I presume this refers to the moulinet ("little mill") a kind of whisk which 
 was inserted in a hole in the middle of the top (a chocolatiere was a very 
 specific vessel).
 
I've long suspected that the froth (mousse), when chilled, was the origin  
of French mousse, but can't actually prove it at this point.
 
jC
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html







In a message dated 11/14/2016 3:09:58 P.M. Pacific Standard Time,  
alyskatharine at gmail.com writes:

Chocolate cream, 1718, "Mrs Mary Eale's Receipts", confectioner to  her 
late Majesty Queen Anne. "Take a Quarter of a Pound of Chocolate,  
breaking it into a Quarter of a Pint of boiling Water; mill it and boil  
it, 'till all the Chocolate is dissolv'd; then put to it a Pint of Cream  
and two Eggs well-beaten; let it boil, milling it all the while; when it  
is cold, mill it again, that it may go up with a  Froth."