From Massialot’s Cuisinier roïal et bourgoise (1691). Is this recipe for a wild duck in a ragout with chocolate the earliest French recipe? It certainly may be the only published Aztec recipe in seventeenth-century France using chocolate as a thickener.
Having plucked and cleaned your widgeon, eviscerate it and wash it. Scald it and put it in a pot and season it with salt, pepper, bayleaf, and a bouquet garni; you make a little chocolate which you throw in. Prepare at the same time a ragoût, with the livers, mushroom, morels, truffles and a quarteron of chestnuts. When your widgeon is cooked and arranged on its dish, you pour your ragoût over it, and serve garnished with whatever you wish.
© 1993 Chantal Coady. All rights reserved.