Poulets Au Verjus - Chickens With Verjuice Grapes, Or Others

Put a good handful of Verjuice Grapes into boiling Water for a moment to scald; then put them into a Stew-pan with two or three spoonfuls of good Cullis and Jelly Broth, a piece of Butter, Pepper, and Salt: Serve this upon a couple of Chickens roasted, and stuffed with their Livers, etc.

Poulets Au Sultan - Chickens, Turkish Fashion

Make a Farce with a Sweet-bread scalded, fat Livers, and Mushrooms, cut into dice, with scraped Lard, Pepper, Salt, chopped Parsley, and Shallots; stuff two boned Chickens with this, braze them with slices of Bacon and Lemon, first peeled, slices of Veal, one or two small bits of Ham, a Faggot, half a Laurel Leaf, two Cloves, a little Broth, and half a glass of white Wine; braze them on a slow Fire about an hour, then sift and skim the Sauce; add a little Veal Cullis, and small Yolks of hard Eggs, or sham ones, as before directed (See Poulets out Petits Oeufs, page 216;) boil it half a quarter of an hour, and serve upon the Chickens.

Poulets A La Favorite - Favourite Chickens

Bone two Chickens thoroughly, and make a good Farce with Breast of Fowl roasted, Beef Suet or pounded Lard, sweet Herbs finely chopped, Pepper, Salt, and Yolks of Eggs, sufficient to mix it well; cut the Chickens in two, and lay some of this Farce upon each half; cut an Eel into Fillets, which lay upon the Farce, and cover it over with the Remainder, smoothing it with a Knife dipt in White of Eggs; then roll up the Chickens in slices of Lard and pieces of Stamine, and tie them well with Packthread; braze them in Broth with two glasses of white Wine, a faggot of Parsley, green Shallots, a Laurel Leaf, Thyme, half a clove of Gar lick, two of Spices, Pepper and Salt; when they are done, take off the Lard, and wipe the Chickens very clean, squeeze them a little in a cloth to get the Fat out, and serve with a Sauce made after this manner: Put two slices of Fillet of Veal into a Stew-pan, with one slice of Ham; soak it on a slow Fire about half an hour, then add two or three glasses of white Wine, and two spoonfuls of good Cullis; boil it about half an hour, to reduce it to the Consistence of a Sauce; sift it, Skim it very clean, and serve it upon the Chickens.

Poulets En Salade. Chickens In Sallad

Cut one or two good Lettuces as for Sallad, put them in the bottom of your Sallad Dish, and upon them Fillets of roasted Chickens, intermixed with Anchovies, chopped Capers, and Sallad Herbs, properly disposed in the form of Sprigs, Flowers, or any other sort of design.

Coulis Poulets Mignons Out Pistaches - Favourite Chickens, With Pistachio Nuts

Bone two small Chickens, all to the Legs and Wings; stuff them with a Farce made of Sweetbreads, chopped Truffles, or Mushrooms, scraped Lard, Pepper, Salt, and two raw Yolks of Eggs; truss them as if whole, and few them up to keep the Farce in; braze them slowly for about an hour with slices of Bacon, Lemon, and Veal, a Faggot, two Cloves, whole Pepper, Salt, and two spoonfuls of Broth; sift and skim the Sauce, add two spoonfuls of good Veal Cullis, and a handful of Pistachio Nuts scalded; boil together a few minutes; wipe the Chic-kens very clean, and serve the Sauce upon them.