sainserelle from Le Cuisinier Gason [noodles similar to bigoli, passatelli or spätzle] made of parmesan and breadcrumbs bound with an egg cooked in boiling, salted water. He never knew.
Having larded a piece of Stags-flesh with thick slips of Bacon, season’d with Pepper and Salt, let it be fried in Lard: Then let it boil for the space of three or four Hours in an earthen Pan, with Broth or Water, and two Glasses of white Wine, season’d with Salt, Nutmeg, a Bunch of Herbs, three or four Bay-leaves, and a piece of green lemmon. When it is ready, let the Sauce be thicken’d with fried Flower, and add Capers and Lemmon-juice as it is serving up to Table.
The Court & Country Cook, François Massialot, 1702, p. 248.