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 thin slices of ready-boiled or roasted Westpha-lia Ham; make a little Farce with some of the Fat and chopped sweet Herbs; have such kind of Paste as is made for French Rolls, beat a bit of it flat with the hand, according to the bigness required, put some of the Farce upon a few slices of Ham, then the Past, and continue this two or three times over, finish-ing with the Paste, which you form as a small Loaf that nothing else may appear; bake it upon a Baking-plate in a middling Oven: Serve cold. - These kinds of Loaves are mostly used on a journey, as being very convenient to carry about.
Take a French Roll well crusted, and take out all the Crumbs; dry the Crust in the Oven, glaze it all over with white Glaze, and put it again a moment into the Oven to dry; when it is cold, fill it with Blanc-mange; and' when pretty thick, put it on the Table-dish in a cool place, or upon Salt, or Ice, till the Blanc-mang'e is quite firm: This is done either with one large Roll, or three or four small ones.
Cut a slice of Bread round the Loaf about an inch thick; fink it about half, leaving a pretty thick border; pare it properly in scollop, or in any other shape, to give it a handsome look; fry it in Butter, and serve a good Ragout of Mushrooms or Morels in it; you may likewise serve Asparagus, Pease, or stewed Spinach in the same manner: The two first are alto served upon a flat Toast, or fried Bread, or half a Roll dried in the Oven, and put into the middle of the Dish. - Some Bakers in London make little hollow Rolls fit for the purpose, which they call Oyster Rolls, as being often used to serve Oyster Ragout in.
Spanish Loaf, from being dipped in Spanish Wine, Take out all the Crumbs of five or six small Rolls, fill them with a ready-prepared Cream, and cover the holes with the bits cut off to make them appear as if whole; soak them in sweet Spanish Wine a little while, then flour them to fry and glaze.
Take the Crumb out of a good large round Roll rasped, and soak the Crust a little while in Milk, Sugar, and Lemon; then drain and fill it with Fran-chipane Cream, and stop it up as the last; put a little Cream into the bottom of the Table-dish, the Roll upon it, and pretty thick of Cream all over, with Sugar Powder; bake it in a pretty hot Oven to give it a fine brown Colour.
Pound half a pound of sweet Almonds scalded, half a quarter of a pound of Pistachio-nuts, as much dried preserved Citron Chips, and half a pound of Sugar: When all is finely pounded together, mix it: with six Eggs, or more if required; beat up the Whites; butter the Dish you intend for Table, and put this composition upon it in the form of a small Loaf; bake it in a mild Oven, glaze it white, or rub it over with Whites of Eggs, and garnish it with Colours, or Nonpareils.