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.
Scald a dozen of small white Onions, and put them into a Stew-pan, with Mushrooms, a faggot of sweet Herbs, green Shallots, Thyme, Laurel, two or three fat Livers, and a bit of good Butter; when fried a little, add half a glass of white Wine, Cullis and Broth, Salt, Pepper, and a little Vinegar or small Capers whole: Serve under a couple of roasted Chickens, and garnish the Dish with fried Bread.
Cut two Chickens, each into quarters; put them into a Stew-pan, with a good bit of Butter, a faggot of Parsley, Shallots, Thyme, Laurel, one clove of Garlick, three of Spices, and one dozen of small Onions, first scalded; soak this awhile, then add a glass of white Wine, or more, two or three spoonfuls of Cullis, Pepper and Salt: When the Chickens are half done, put to them an Eel cut in pieces, and half a spoonful of whole Capers; and when quite done, take out the Faggot and Garlick, and serve the rest upon the Chickens; garnish round with fried Bread.
Cut roasted Chickens as for a Fricassee, and skin them; place the bits properly on the Dish you intend for table, and put a little Broth to them to warm; make a Ragout of small Onions, first scalded, then boiled in Broth and Cullis, with a faggot of Parsley, Shallots, half a leaf of Laurel, Thyme, and two Cloves: When three parts done, put to it one dozen of small Crawfish, and a little Salt and Pepper; and when ready, add a little Vinegar, and serve upon the Chickens.
Small Fricandeaux, done after the same Manner as the large ones, stuffed, larded, and glazed.
Garnish the bottom of a Stew-pan with slices of Veal and Ham, Truffles sliced or whole, a faggot of sweet Herbs, a little Basil, two Cloves, Pepper and Salt; truss two Chickens as for roasting, and put them into the Stew-pan, covered with slices of Lard; soak them on a middling fire about a quarter of an hour, then add a glass of white Wine, and finish on a slow fire: When done, sift and skim the Sauce, add two spoonfuls of Cullis, and reduce it to a Sauce consistence; put the Truffles round the Chickens, and serve the Sauce upon them. - Chickens roasted with Truffles, are also done by stuffing them with the Livers and Truffles chopped together, and mixed with a little Butter: Serve with a Ragout of Truffles under them.
Bone two Chickens all to the Legs, and stuff them with a Ragout made of small Onions, chopped Truffles or Mushrooms, fat Livers, and Anchovies, all cut into dice, and well boiled with pretty thick Cullis; few up the Chickens, and truss them as if they were not boned; give them a fry in Oil or fresh Butter, and braze them in some good Cullis, upon a slow fire, between slices of Lard and Lemon: When done, sift and skim the Sauce, add a little more Cullis, Pepper and Salt, and serve upon the Chickens. - You may also serve with what Sauce you think proper, being brazed and stuffed after this manner.