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.
Cut them into large dice, scald them in boiling Water a few minutes, drain, and put them into a Stew-pan, with Butter, chopped Parsley, Shallots, Pepper and Salt; add a little Broth, and simmer some time; reduce the Liquid, and add a Liaison of two or three Yolks of Eggs, beat up with a little Verjuice or Vinegar, rasped Nutmeg, and bits of Butter rolled in Flour put in at different times: The Sauce ought to be pretty sharp.
Peel, and take out the middle with an Apple-gorer, or any thing else; scald them as the last, and fill them with a well-seasoned Farce, made of ready-dressed Meat, and proper Seasoning; (for Meagre with Fish Farce); tie them up with Pack-thread, and braze in a light Braze: They are served alone, or to garnish made Dishes, with a good-coloured Sauce upon them.
Concombres an Basilic; with green Basil chopped with the Farce; braze them in the same manner, and when cold, dip them in Egg Batter to fry; or finish them in the Table-dish, with Bread Crumbs and Parmesan Cheese, as the Cauliflowers are done.