Poulets Marines - Chickens Marinated

Cut one or two Chickens as for Fricassee, and put the pieces into warm Water as you cut them; then drain the Water off, put them for about two: hours in a Marinate made of Water and Vinegar, Pep-per and Salt, sprigs of Parsley, whole Shallots, slices of Onions, Lemon, Thyme, Laurel, and Cloves; keep the Marinate on hot ashes, to give it more taste, then wipe the Chickens quite clean with a Linen Cloth; dip each piece in Whites of Eggs, flour them over, and fry them in Oil or Hog's Lard briskly, to give them a good Colour, and serve with fried Parsley.

Poulets a la Sainte Menehoult, Chickens broiled.

Truss one or two Chickens as for boiling, cut them in halves, and flatten them with the handle of a knife; lard them with half Ham and half Lard, and boil them on a slow fire, in a St. Menehoult, which is done by putting a spoonful of Flour into a Stew-pan, with Milk sufficient to boil the Chickens, Salt and Pepper, chopped Parsley, Shallots, Thyme, Laurel, Coriander, bits of Roots, slices of Onions, and a bit of Butter: When this boils, put in the Chickens; and when done, take them out, roll them in Bread Crumbs, and broil them, or give them colour in the oven, or with a Brazing-pan cover: Serve with Sauce a la Nivernoise, (see Sauce Articles) or with any other relishing Sauce, as you shall think proper.

Fricandeaux De Poulets A L'espagnole, Fricandeaux Of Chickens, Spanish Fashion

Bone two or three middling Chickens thoroughly, and stuff them with a Farce made of fat. Livers, scraped Lard, two Yolks of Eggs, Pepper, Salt, and one Shallot chopped very fine; few them up to hinder the Farce from getting out, and give them a few turns in a Stew-pan with Butter; wipe them, and lard like Fricandeau; braze them in good Broth, with a slice of Ham, a Faggot, a little Basil, two Cloves, and half a clove of Garlick: When done, take them out, sift the Sauce, and reduce it to a Glaze, to put over the larded part: Serve with a Spanish Sauce. See the Sauce Articles.

Poulets an Verd-Pr'e. Chickens with a Meadow-green Sauce, Make a Farce with the Livers, scraped Lard, chopped Parsley, green Shallots, Pepper and Salt; stuff the Chickens with it, wrap them in slices of Lard and Paper, and roast them: Serve with the above Sauce, which you will find in the Sauce Articles.

Poulets D La Cardinal - Chickens The Cardinal's Fashion

Cut the Breast Bones out of two fat Chickens, and separate the Skin from the Flesh without breaking it; stuff them between, with Crawfish Butter, a little Pepper, Salt, two leaves of Basil, and one clove of Shallots finely chopped; few up the Skin very well, and give them a few turns in a Stew-pan over the fire with Butter; then wrap them up in slices of Bacon and Paper to roast: Make a Sauce with good Jelly Broth, and half a glass of white Wine, or a Lemon Squeeze: When ready, add a bit of Craw-fish Butter, and serve upon the Chickens.