Take a large fowl, and when trussed put a lump of butter inside it, and cover the breast with fat bacon. Put it into a stewpan with an onion, a carrot, a piece of celery; cover with water and boil slowly for fifty minutes. Garnish the dish on which it is served with a pint of Nouilles boiled in a stewpan of boiling water for twenty minutes, drained, and then put into another Saucepan with two ounces of butter. Sprinkle in two ounces of Parmesan cheese and warm up for five minutes, then garnish the fowl with them, and pour over it a pint of rich BécHAMel Sauce, in which two ounces of Parmesan cheese has been mixed. The Nouilles are made by mixing half a pound of butter with three eggs till it becomes a thick smooth paste, roll it out very thin, cut it into strips an inch wide, and place four or five of these on the top of each other, shred them in thin slices like Julienne vegetables, and drain them.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)