This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Rub the inside of the moulds with a little Butter, and garnish them all over with fillets of Anchovies soaked, intermix them handsomely with fillets of Breast of Fowl roasted, fill them with light well-seasoned Farce, and bake in the Oven; turn them over in the Dish, and serve a little Cullis Sauce under.
Wash them very clean, and split each in two; take the bone out, and soak them about an hour in a little white Wine, with a few Leaves of sweet Basil; then drain, and dip them in Batter made of Eggs and Wine; strew Bread Crumbs over, and fry a moment: Serve with fried Parsley. - When soaked in this manner, they are also wrapped in thin Paste, giving what form you please when fried.
Soak the Anchovies very well, each being split into four fillets; fry some Bread cut in the same man-. ner, and put a little Cullis in the Table-dish, with chopped Parsley, Shallots, and rasped Parmesan; place the bits of fried Bread thereon with taste, then the Anchovies upon the Bread; pour a few drops of Cullis over, and add a Lemon Squeeze; cover it over with Bread Crumbs and Parmesan, and give it a good colour in the Oven.