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.