Dressed game and poultry à la mode

Pluck, singe, and flatten the backs of two dozen larks, pound the trail and livers in a mortar with scraped bacon and a little thyme, stuff the larks with this, and wrap each in a slice of fat bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread butter all over them, and add two small bayleaves ; cover with paste, and bake for two hours and a quarter. Can be eaten hot or cold. It must be turned out of the mould. Salmi of Larks a la Macedoine, cold. Take a dozen larks, bone and stuff them with pate de foie gras, and make them as nearly as possible of the same size and shape. Make half a pint of brown sauce, adding a glass of sherry, a little mushroom ketchup, and an ounce of glaze ; boil together, and reduce one half, adding a couple of spoonfuls of tomato juice ; pass through a sieve, and, when nearly cold, add a gill of melted aspic. Mask the larks, and place them in a saute pan, and cook them ; take them out and remove neatly any surplus sauce, and dish them in the entree dish in a circle. Take the contents of a tin of macedoine of vegetables boiled tender in a quart of water, add a dust of salt, a saltspoonful of sugar, and a piece of butter the size of a walnut ; strain off, and, when cold, toss them in two tablespoonfuls of liquid aspic jelly. This macedoine should be piled up high and served in the centre. Garnish with chopped aspic round the larks, and sippets of aspic beyond this. Lark Puffs. Make some puff paste, and take half a dozen larks, and brown them in a stewpan with a little butter ; then take them out and drain them, and put into the body of each bird a small lump of fresh butter, a little piece of truffle, pepper and salt, and a tablespoonful of thick cream. Truss each lark, and wrap it in a slice of fat bacon ; cover it with puff paste rolled out to the thickness of a quarter of an inch, and shape it neatly ; put the puffs in a buttered tin, and bake in a brisk oven for ten minutes. Leveret a la Minute. Skin, draw, and cut a leveret into joints ; toss in a saucepan with butter, salt, pepper, and a bouquet garni. When nearly cooked, add some chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill of stock, and a gill of claret ; as soon as it boils, pour into a dish and serve. Leveret a la Noel. Take a leveret, cut off the fillets and toss them in the oven in a saute-pan in butter ; when cold, slice these fillets in shreds as for Julienne vegetables. Shred likewise some truffles, mushrooms, and tongue, and bind these together with two tablespoonfuls of good stock, in which a glass of port has been put, two cloves, the peel of a Seville orange, and a few mushrooms ; thicken with butter and flour and tammy. Make some game forcemeat with the legs, and with it line some little moulds ; fill up the empty space with the shredded game and vegetables and then cover with a layer of forcemeat. Poach these moulds in a deep saute-pan, and when done dish them up round a ragout composed of truffles, mushrooms, quenelles, and cockscombs. Sauce the entree with gravy made from the bones and thickened. This entree may be served cold, when it should be mixed with aspic, and garnished with it also. Salmi of Moor Fowl or Wild Duck.