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 some Artichokes as for frying, leaving only a few of the tender Leaves; scald them a moment in boiling Water, and then in Broth, with a few slices of Lemon, Pepper and Salt: Roast two small fat Chickens; and make a Sauce with chopped Parsley, Shallots, Mushrooms, a bit of Butter, and Flour; add to this half a glass of white Wine, two spoonfuls of rich Jelly Broth, and a little sprig of Fennel; boil the Sauce a moment and skim it well: When the Chickens are ready, put them on the Dish, the Artichokes round them, and the Sauce over all.
cut one or two Chickens as for a Fricassee, put them in a Stew-pan with a little Broth, a good bit of Butter, Flour, a faggot of Parsley, Shallots, and a little Mint; when half done, put a quart of green Peas into the same Pan, boil on a slow Fire, and add two spoonfuls of Cullis and a little Salt; let the Sauce be short, and take out the Faggot before you serve. - If you would have it white, add three Yolks of Eggs beat up with Cream, (leaving out the Cullis and Gravy) give it a boil, stirring it continually, and reduce the liquid as much as possible.
Singe a couple of Chickens trussed as for boiling, split them at the back, and flatten them pretty much with a Cleaver, or any thing else; scald a few slices of Fillet of Veal, and lay them in the bottom of a Stew-pan, with a slice of Ham and two or three slices of peeled Lemon; parboil the Chickens with a good piece of Butter, two spoonfuls of Oil, chopped Parsley, Shallots, Mushrooms, Pepper and Salt; then lay them in the first Stew-pan upon the Veal, sprinkle some chopped Sweetbreads over them, and cover them over with slices of Lard; let them soak about a quarter of an hour on a slow Fire, add a small glass of white Wine, and finish the brazing; then take out the Chickens, sift the Liquid, and add to it some good Cullis; boil it a moment, skim it very free from Fat, add a Lemon Squeeze if necessary, and serve upon the Chickens. - A Fowl, Pigeons, or any other kind of Poultry, may be dressed after the same manner.
Braze a couple of Chickens with slices of Veal. and Bacon, a faggot of Parsley, Shallots, Thyme, Laurel, a little Basil, two Cloves, and half an Onion; let them soak some time; then add half a glass of white Wine, a little Broth, whole Pepper, Salt, a good bit of Butter, and a little Cullis: When done, sift and skim the Sauce; put part of it into the table Dish with rasped Parmesan over it, and the Chickens upon that; baste them with the remainder of the Sauce, and sprinkle more Parmesan over them; put them into the Oven, or under a Brazing-pan Cover, with heat enough to give them a fine yellow colour; lastly, clean the border of the Dish, and serve with a short Sauce.
Make a Blanc-mange with a pint of Cream, boiled with a little Coriander, and a Laurel Leaf; take it off the Fire, and put to it a handful of sweet Almonds, finely pounded; sift it in a Stamine several times, then add four or five raw Yolks of Eggs beat up with a little Cream; put it on the Fire, stirring it constantly, constantly, for fear the Eggs should curdle: Mince the Breast of a Fowl roasted very fine, with Beef Marrow, seasoned with Pepper, Salt, and Nutmeg, and mix all together. Bone two Chickens, all to the Wings and Legs, and stuff them with this Blanc-mange, truts them properly, and few them up very well; put them a moment in boiling Water, to scald; braze them with slices of Lard, some Milk, a Faggot, two whole Shar-lots, Pepper and Salt; when done, prick them in three or four places to let the Fat out, and wipe them with a clean Cloth: serve with a Cullis a la Reine.