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 good quantity of Parsley and Garden Cres-ses, or any other Herbs; squeeze the Water out, and pound the Herbs very fine; put them into a Stew-pan with a good deal of Butter, simmer them about half an hour, and then sift them in a Stamine, pressing hard with a spoon to extract the Juice of the Herbs; take part of this Butter to make a Farce, with the Livers chopped, Salt and Pepper; stuff the Chickens with it, and wrap them in slices of Bacon and Paper to roast; put two or three spoonfuls of Cullis into a small Stew-pan, boil it a moment, and put to it some of the former Butter; add a Lemon Squeeze, when ready to serve upon the Chickens.
Put half a pint of Cream into a Stew-pan, with as much Milk, and a handful of Bread Crumbs; simmer this till the Liquid is quite reduced to a thick Pap, then add four or five hard Yolks of Eggs chopped, a good bit of Butter, chopped Parsley, Shallots, Pepper and Salt, a little grated Nutmeg, and three raw Yolks of Eggs to make the mixture; stuff a couple of good fat Chickens with it, which ought to be trussed as for boiling, place a few slices of peeled Lemon upon them, wrap them up in Lard, and roast them: Make a Sauce with a good bit of Butter rolled in Flour, the Chickens Livers boiled and minced, a few chopped Capers, one Anchovie, a few drops of Vinegar, Pepper, Salt, and Nutmeg; reduce it as a white Liaison, and serve over the Chickens, being first stripped of the Lard and Lemon slices.
Take roasted Chickens, and cut all the white Meat into large Fillets; marinate it about an hour, with a little Oil, Parsley, Shallots, Mushrooms, half a Bay-leaf, Pepper and Salt; make Cases of white Paper, put the Fillets therein with their Marinate:and place them in the oven or under a brazing-pan cover: When done, wipe off the Fat as much as possible, and add a little Cullis, and a Lemon Squeeze.
Take a Rabbit kept long, and cut as many Fillets (without Bones) as you can; marinate these about an hour in melted Butter or good Oil, with chopped Truffles, Mushrooms, Shallots, Parsley, Pepper, Salt, and Nutmeg; take out the Breast Bones of two Chick-ens, without breaking the Skin, fill them up with the Fillets of Rabbits, and the Marinate, few them up very well, and truss them for roasting; give them first a fry in Butter, and then roast them, wrapped in slices of Lard and Paper: For the Sauce, simmer the Car-cafe of the Rabbit chopped in pieces, with Legs and Pinions of Poultry, adding thereto half a glass of white Wine, and three spoonfuls of good well-tasted Cullis; sift it, and serve upon the Chickens. - You may also serve with a Sauce made with the above Cullis; or with any kind of Game.
When you have occasion to use the white Meat of Chickens by itself, (which is often the cafe where a deal of work is done) the Legs may also serve for a good Dish. Braze them with pieces of Lard, and a few slices of Lemon, to keep them white: Serve them with what Ragout or Sauce you think proper.