Julian

The Julian is a very considerable Potage, and may be made in this manner: Having roasted a Leg of Mutton, let the Fat and Skin be taken away, and let it be put into a Kettle or Pot, of a sufficient bigness to hold some Broth for the Potage. Then add a good piece of Beef; another of a Fillet of Veal; a fat Capon; Carrets, Turneps and Parsneps, two of each; Parsly-roots, Celery and an Onion Stuck with Cloves; and let all boil together a long while, to the end that your Broth may be sufficiently enrich'd. In the Mean time, another Pot must be provided, and therein three or four Bundles of Asparagus, as much Sorrel as my be cut with a Knife at two strokes and some Chervil. Let them be well boil'd with some Broth taken out of the great Pot, and when the Crusts are soak'd, let the Asparagus and Sorrel be laid in order upon them, but nothing round about.

Julian-Potages are also made of a Breast of Veal, Capons, fat Pullets, Pigeons and other sorts of Meat: When they are well prepar'd and scalded, let them be put into a Pot with good Broth and a Bunch of fine Herbs; afterwards adding the above-mentioned Roots and Pulse; which may also serve to garnish the Potage, with Heaps of Asparagus chopt into pieces, and nothing else, but what is green, such as green Pease, etc.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 140.

Casseroles

Casseroles, take their Name from the Stew-pan in which they are dress'd, call'd Casserole by the French, and are generally used for Side-dishes and Potages: For the former, take a large Loaf wash'd over with Eggs, which must not be chipt on the upper side; bore a Hole therein underneath, and take away the Crum or Pith. Afterwards prepare a good Hash of roasted Chickens, fat Pullets, or some other sort of Roast-meat, and put this Meat well minc'd into a Stew-pan, with good Gravy, as if it were to make a Hash. When it is dress'd, put some of it with a Spoon into the Loaf, that was roasted at the Fire; on the crummy side: After having thus pour'd in a little of this Hash, add some small Crusts of Bread, and proceed to fill up the Loaf alternately, with the Hash and small Pieces of Crust. Then take a Stew-pan that is no bigger than your Loaf; put a Sheet of Paper into it, or rather, some Bards or thin Slices of Bacon, and afterwards the Loaf on that side where it was farc'd; covering the bottom of it, with the same Loaf. Let it lye a soaking in this manner, with good Gravy; but it must not be too much press'd, nor too long steept, so that it may be kept altogether entire, and well cover'd. A little before 'tis serv'd up to Table, turn it out dextrously into a Dish, take away the Bacon-Bards, drain off the Fat, and cover your Loaf with a good Ragoo of Veal-sweet-breads, Artichoke-bottoms and Truffles; small tops of Asparagus being also spread round about the Dish, according to the Season.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 80-81.

See also: Stuffed Bread

Oils

The Oil is a very considerable Potage, which may be serv'd up as well on Days of Abstinence, as on Flesh-days.

An Oil for Flesh-days
Take all sorts of good Meats, viz. Part of a Buttock of Beek, a Fillet of Veal, a piece of a Leg of Mutton, Ducks, Partridges, Pigeons, Chickens, Quails, a piece of raw Gammon, Sausages and Cervelas, all roasted or fried brown: Let them be put into a Pot, every Thing according to the time that is requisite for boiling it, and let a thickening Liquor be made of the brown Sauce to be mingled together. As soon as the scum is taken off, season your Meats, with Pepper, Salt, Cloves, Nutmeg, Coriander-seed and Ginger, all well pounded, with Thyme and sweet Basil, and wrapt up in a Linnen-cloth. Afterwards add all sorts of Roots and Herbs well scalded, accordingly as you shall think fit, such as Carrets, Turneps, Parsnips, Cabbage, Parsly-roots, Onions, Leeks and other Herbs in Bunches. In the mean while, you are to provide Cuvets, Silver-pots and other Vessels proper for that purpose, and when your Potage is sufficiently boil'd, let some Crusts be broken into pieces, and laid a soaking in the same Broth, after it has been clear'd from the Fat, and well season'd. Before it is serv'd up, pour in a great deal of Borth, still continuing to take away the Fat; dress your Fowls and other Meats, and garnish them with the Roots, if you have only one great Dish: Otherwise they may be serv'd up without Roots; putting the Cuvets on a Silver-dish, with a Silver-ladle in it, with which every one of the Guests may take out some Soop, when the Oil is set on the Table.

An Oil for Fish-days
Take some good Broth, Peas-soop, or half Fish-broth; let all the above-mentioned Roots be put into it, and boil'd as much as is requisite: Then dress your Oil, with a Profitrolle-loaf in the middle, and garnish it with Roots.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 166-167.

Potages

Altho' mention has been alread made of several Potages, as well for Flesh-days, as those of Abstinence; particularly , the Bisk, Casserolle, Oil and Julian, as also Potage of Lambs-heads, Pike, Cray-fish, Sea-ducks, Muscles and some others, according to the espective Messes that were treated of: Nevertheless this Subject is very copious, and capable of furnishing matter for a large Article. A general Account has likewise been given of the peculiar Broths, that ought to constitute the Body of all those Potages, and of all others, as also of the Cullises that usually made.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 197.

Potage à la Reyne, with Partridges, Quails, or other sorts of Fowl

Let fresh Partirdges, after they have been scalded and well truss'd, be boil'd in good Broth, with a good Faggot of fine Herbs, some thin slices of Bacon and pieces of Lemmon; whilst a Cullis is making of the Breast of a roasted fat Pullet, or Capon; minc'd and pounded in a Mortar, with the Crum of a Loaf soak'd in Broth, and strain'd thro' the Hair-sieve. Let this Cullis be put into a little Pot, well cover'd; and let your Potage, that ought to be made of Bread-crusts, be laid a soaking with strained Broth. Afterwards set your Fowls in the same Potage, sprinkle all with good Gravy, and before they are served up, squeeze the Juice of a Lemmon into the Cullis: A farced Loaf must also be put in the middle of the Potage, with the Fowls round about; the Cullis must be pour'd upon them; and a Border is to be made about the Dish, with farced Cocks-combs, Sweet-breads of Veal larded and roasted, other Slices of Veal-sweet-breads in Ragoo, and Artichoke-bottoms: Lastly, the Breasts of the Partridges, or other Fowls, must be cover'd with Slices of black Truffles, and all dispos'd of in a good order. As for the farced Loaf, it must be stuff'd with a good Hash of a roasted Fowl, pieces of Truffles and Mushrooms, and small Asapragus-tops, according to the Season.

A lesser quantity of Potage, may be made of a single Partridge, without a farced Loaf, observing all the rest of the Circumstances, as much as Convenience, or the allowed Expences will admit of.

A Potage of farced Partridges, may be also prepar'd; which ought to be garnish'd with larded Fricandoes dress'd in a Ragoo, also Veal-sweet-breads, Mushrooms, Artichoke-bottoms, Cocks-combs, and Truffles; adding the Juice of a Lemmon, when brought to Table.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 201-202.

Potage after the Italian Mode

This potage is a kind of Oil dress'd in a large Dish, after having made a Partition in it, in form of a Cross, with Paste baked in the Oven. In one of the Squares, a Bisk is to be put; in the second a Potage, of young Chickens; in the third, a Potage à la Reyne, with a Profitrolle-loaf; and in the fourth, a Potage of farced Partidges; all in their peculiar Broths, and with different Garnitures, as rich as they possibly can be.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 212.

October for the Confectioner

In this Month and the following, you have other sorts of Apples and Pears, for all the above-mentioned Uses, and also for Jellies, if you shall think fit to prepare them.

But this is the chief time, for making the Pastes, Jellies and Marmelade of Quinces, as also Confits with Must or sweet Wine and others, which nevertheless only fall under the management of the Country People.

The Officers [those who preside over the cold kitchen/confectioners] and Butlers are otherwise employ'd in this Season, that is to say, in gathering the Fruits, that ought to be in their Custody, which requires a more than ordinary Skill and Precaution.
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The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 14 New Instructions for Confectioners.