Potage, with Spinage

Take only the Heart or soundest part of the Spinage, which must be chopt small and stew'd in a little Pot with Pease-soop, a Carret, an Onion stuck with Cloves, and the other seasoning Ingredients. As the Crusts are soaking, scrape in some Parmesan, and dress your Potage; garnishing it with sticks of Cinnamon, round about, and one in the middle; or else with Onions, or fried Bread.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 216.

Sauce à la Czarienne - Russian Sauce

You have a purposely made a reduction of a beautiful color [from whatever meat or fish you have cooked, i.e., brown sauce made by deglazing pan with liquid] in which you make a liaison a little before serving, with two rolls of butter of Vamvre [Vanvres-fresh sweet butter], minced grapes of Corinth [small grapes], long pepper[s] which are in gherkins [entire long pepper fruit included in pickling of cornichons—these have a sweet, hot taste], green gherkins [cornichons—small whole pickled cucumbers] & two Lemon slices, heat through [& strain if desired] & spoon upon your entrée and serve. You can make it the same with white sauce, without binding with reduction, by adding a little butter, long pepper, & gherkins.* * * * *Sauce à la Czarienne.

Vous avez une essence faite exprès de belle couleur dans laquelle vous mettez, un peu avant de servir, deux pains de beurre de Vamvre, raisin de Corinthe, poivre long qui se trouve dans les cornichons, & cornichons verds, deux tranches de Citron, faire chauffer & dressez sur votre entrée à ce que vous voulez. Vous pouvez la faire au blanc de même, sans lier avec de la réduction, mais y mettre peu de beurre, poivre long, cornichons bien blanchis.

Le Cuisinier Gascon. A Amsterdam. 1740, p. 82.

Beurre de Vanvres[Vamvres] - Fresh, Sweet Butter

A favorite of the Bourbon court, was the good fresh butter [sweet, not salted], brought to Paris every Thursday by the women, the children or the domestiques of the plowmen & farmers of those villages surroundings Paris, & the butter of the village of Vanvre[Vamvres--Southwestern outskirts of Paris] was the most excellent; it was usually sold in rolls of three or four ounces for eating on bread, & was much more expensive than other butter, in that it could not be kept for long. Even today, the finest pastries, custards and sauces are made with sweet, not salted, butter.

“The fresh butter most in request for the table in Paris, was that made at Vanvres [Vanves], which in the month of May the people ate every morning mixed with garlic.”

Manners, Customs, and Dress During the Middle Ages and During the Renaissance Period, Paul LaCroix. D. Appleton and Co, New York, 1874, p. 135.

And here is Madame de Pompadour's Asparagus with butter sauce.

Gâteau à la Jacobine

It is the same mixture as the cake of Savoye [this same batter is used to make lady fingers, savoiardi and other biscuits cuiller]; make paper moulds of the same form as an éclair, six inches long; butter the moulds of paper well [I used a cast iron financier pan], fill the moulds with batter half way; & put them in a soft furnace [350◦F for about 15 to 20 minutes]; remove from the oven when light golden brown, cool slightly and remove from mould or peel paper away and allow to cool thoroughly; cover them with Royale icing, and then drizzle with red currant jelly.

The tartness of the currant jelly is just the right foil for the sweetness of the icing. The cake itself is rather bland, but lends itself as a blank canvas for experimenting with tastes and textures of soaking syrups, icings or fruit compotes.

The original recipe goes on to suggest using these in conjunction with caramel--that was too much sweetness for me.
* * * * *
Gâteau à la Jacobine.
C'est le même appareil que le gâteau de Savoye; vous faites des moules de papier de la mêrne forme d'un rouleau à pâte longs de six pouces; vous les beurrez bien, ensuite vous les dreffez tout de bout sur une tourtiere bien collés; Vous y mettez de cet appareil à moitié; & les mettez au four doux; étant cuits, Vous les ôtez du moule, & les glacez d'une glace Royale, & au bout de la gelée de groiseilles; Vous les dressez toutes de bout dans le plat qu'il les faut server, & les faites tenir avec du caramele, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p. 156.

Cheese Ramakins

Pastry Ramakins To Serve With The Cheese Course Using Leftover Very Good Puff Paste Cheshire, Parmesan or Stilton Cheese.

Use the remains or odd pieces of paste left from large tarts, etc.
Gather up the pieces of paste, roll out evenly. Sprinkle with grated cheese of a nice flavour. Fold the paste in three, roll it out again and sprinkle more cheese over. Fold the paste, roll it out and shape with a paste cutter in any way that may be desired.
Bake the ramakins in a brisk oven for 10 to 15 minutes. Dish them on a hot napkin and serve quickly. The appearance of this dish may be very much improved by brushing the ramakins over with egg yolk before they are placed in the oven. Where expense is not objected to, Parmesan is the best kind of cheese to use for making this dish. Sufficient for 6 or 7 persons. Seasonable at any time.

Time: 10 to 15 minutes. (Brisk oven: 400F. Recipe: Mrs. Beetons

Absolutely delicious hot out of the oven with a glass of ale or port.

Aîlerons à la Chipolata - Wings and Sausages

Scald, flame [singe] and bone your wings; trim them [I cut the little tips off to use in making broth]; crisp some bacon [I use turkey] in butter in a skillet; brown your sausages [I made homemade sausage using this recipe and ground turkey] in this butter in the pan; remove and reserve sausages and bacon and brown your wings in the flavored butter; sprinkle a spoonful of flour over the wings, add two ladles full of broth, a bay leaf, and a good pinch of pepper; braise your wings in this ragout; when your ragout is three quarters cooked, add twenty-four small onions peeled and your reserved sausages. When your wings are done, degrease your ragout, and pile your wings in the middle of a serving dish, surround with sausages and onions and a ladle of ragout. Serve hot with more ragout on the side.* * * * *Aîlerons à la Chipolata.
Vous avez des aîlerons de Poulardes échaudés bien propres; étant blanchis, vous coupez du petit lard comme pour des atelets, que vous mettez dans une casserolle, le passez à demi, y mettez les aîlerons passés, ensuite mouillez de bon bouillon; vous avez des petits oignons blanchis, & des petites saucisses à qui vous avez fait suer la graisse, que vous mettez dedans selon leur cuisson, & liez le tout d'une essence bien dégraissée & de bon gout; dressez les aîlerons le ragoût dessus, & servez.

Le Cuisinier Gascon. A Amsterdam. 1740, p. 59.