This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Finely cut cooked chicken with some mushrooms; thick butter-and-flour sauce made containing minced onion, salt, pepper, nutmeg, lemon juice, parsley, raw yolks; chicken mixed in, cooled; made in shapes or long rolls; breaded, fried; white Italian sauce.
A cream-of -chicken soup, the chicken pounded and passed through a seive.
Vol-au-vent patty cases, white puree of breast of chicken, and cream enough to nearly fill them; whipped white of eggs salted, colored green with parsley juice heaped in each patty; slightly baked to set; served on lace paper.
A boned chicken made to look like a turtle; served hot. Bones taken out, head left on and half covered with the skin of the neck, like a turtle's head; body filled with forcemeat and sewed up; chicken feet skinned, inserted for fins. The chicken braised in stock, decorated in dish with truffles to imitate shell.
Mr. Friday Madrassi's specialty. A large chicken cut in joints; 2 onions and 3 oz. butter fried together; chicken added, and 2 tablespoons curry powder, salt, cupful of gravy; gently stewed till tender, finished with 1 tablespoon lime juice; served with rice.
The Due d'Escars was one of half a dozen nobles whom Louis XV associated with himself in a series of cooking sprees, when they prepared their own grand suppers, each member carrying out his own part. The king would devote himself to poulet au basilic and preparations of eggs, in which he was highly skilled. The Due de Gontant would prepare the salad; the Due de Coigni would superintend the roti - each one of the party being famous for certain dishes - and there were never fewer than forty-eight. D'Escars died of a cramp colic through eating a little of the king's puree of truffles; the king looked upon it as an insult and would not attend the funeral. However, the d'Escars' chicken was trussed as for boiling, the breasts larded, placed in a stewpan lined with slices of bacon, a slice of ham, onion stuck with cloves, herbs, carrot, slock and sherry; cooked over moderate fire with coals on the lid to brown the larding; sauce strained, skimmed, reduced to glaze.