Then last of all, put them all in a great charger, the chickens or fowls in the middle, then lay a lay of sweetbreads, then a lay of bottoms of artichocks, and the marrow; on them some preserved oranges.
Then next some hard eggs round that, fried sparagus, yolks of eggs, chesnuts, and pistaches, then your green quodlings stuffed: the charger being full, put to them marrow all over the meat, and juyce of orange, and make
a sauce of strained almonds, grapes, and verjuyce; and being a little stewed in the oven, dry it, &c.
The dish.
Sweetbreads, Lambstones, Chickens, Marrow, Almonds, Eggs, Oranges, Bisket, Sparagus, Artichocks, Musk, Saffron, Butter, Potato’s, Pistaches, Chesnuts, Verjuyce, Sugar, Flower, Parmisan, Cinamon.
[ To force a French Bread called Pine-molet, or three of them.]
Take a manchet, and make a hole in the top of it, take out the crum, and make a composition of the brawn of a capon rost or boil’d; mince it, and stamp it in a mortar, with marchpane past, cream, yolks of hard eggs, muskefied bisket bread, the crum of very fine manchet, sugar, marrow, musk, and some sweet herbs chopped small, beaten cinamon, saffron, some raw yolks of eggs, and currans: fill the bread, and boil them in napkins in capon broth, but first stop the top with the pieces you took off. Then stew or fry some sweetbreads of veal and forced chickens between two dishes, or Lamb-stones, fried with some mace, marrow, and grapes, sparagus, or artichocks, and skirrets, the manchets being well boil’d, and your chickens finely stewed, serve them in a fine dish, the manchets in the middle, and the sweetbreads, chickens, and carved sippets round about the dish; being finely dished, thicken the chicken broth with strained almonds, creams, sugar, and beaten butter.
Garnish your dish with marrow, pistaches, artichocks, puff paste, mace, dates, pomegranats, or barberries, and slic’t lemon.
[ Another forc’t dish.]
Take two pound of beef-marrow, and cut it as big as great dice, and a pound of Dates, cut as big as small Dice; then have a pound of prunes, and take away the out-side