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.
Put half a pint of Cream into a Stew-pan, with a little Coriander-feed, one Laurel and two Basil Leaves, and boil it a moment; pound a handful of sweet Almonds, sift them in a Stamine with the Cream, and add thereto four or five raw Yolks of Eggs, the Breast of a roasted Fowl minced, Marrow, a little Pepper, Salt, and Nutmeg; put the Stew-pan on a slow fire, stirring it continually, until the Marrow is melted: Bone a Fowl, all to the Legs and Wings, and stuff it with the above; few it up very close, put it a moment in boiling Water, then braze it upon slices of Lard, with a little Milk, Salt, Pepper, and One large Onion sliced; cover it over with slices of Lard also, and then with white Paper; braze on a slow fire, and when done, prick it in several places to let the Fat out: Serve with a Cullis a la Reine. (See the Cullis Articles.
Cut a Fowl in two, bone it thoroughly, and flatten the Meat with a Roller; put a middling quantity of Forced-meat upon each half, made of Breast of Fowl roasted, Bread Crumbs soaked in Cream, scraped Lard, Udder, Parsley, Shallots, Salt and fine Spices, mixed with three Yolks of Eggs; tie up the pieces in the form of large Sausages, wrap them in slices of Lard, and afterwards in pieces of Linen Cloth or Stamina; braze them in Broth, with a glass of white Wine, a faggot of sweet Herbs, whole Pepper, Salt, sliced Onions and Carrots: When done, untie the Cloths, take off the Lard, squeeze them gently between a Cloth to press out the Fat, and serve with what Sauce you please.
Cut a Fowl into quarters; braze it with slices of Lard, Milk, Coriander, Thyme, Laurel, one clove of Garlick, a piece of Butter, Pepper, Salt, Nutmeg, two sliced Onions, and bits of Roots; when done, let it cool in the Braze: Take the fattest part to dip the Fowl in, and strew it with Bread Crumbs; then dip it in Yolks of Eggs, strew it again with Bread Crumbs, and fry it crisp and of a fine brown Colour in fresh Hog's Lard: Serve with fried Parsley round the Dish.
Stuff a Fowl with a Farce, made of fat Livers, Truffles, Mushrooms, chopped Parsley, Shallots, scraped Lard, Beef Marrow, Pepper and Salt; fry it a moment in a Stew-pan with Butter; cut slices of fried Bread the length of the Fowl, and as many thin slices of Ham as will cover it completely; lay the Fowl upon the Bread, cover it all round with the Ham, tie it wrapped in a sheet of Paper rubbed over with Butter, and roast it; save the Gravy that drips during the roasting, and serve it under the Fowl, with the Ham and Bread slices.
TheSE are done in the same manner as all Dishes under the same denomination, being first brazed either whole, in halves, or in quarters; then dipped in good Butter, strewed with Bread Crumbs, and finish-ed upon the gridiron, or in the oven: Serve with what Sauce you think proper.