Larks au Chasseur. — Singe, draw, and clean the required
quantity of Larks. Put some small sausages and thin
slices of lean ham in a saucepan, fry till brown, then put
in the Larks, a few chopped mushrooms, and a sprinkling
of flour, salt, and pepper, cover them with red wine, stand
the saucepan over the fire till hot, then arrange the Larks,
sausages, and slices of bacon on a hot dish. Skim the fat
off the sauce, pour it over, and serve.
Larks a, la Chipolata. — These are prepared as for Larks
au Chasseur, with this difference, that a few peeled and
roasted chestnuts✪ Larks a la Chipolata are added to the stew.
Larks au Gratin.— (1) Singe, draw, and truss twenty Larks.
Put in a frying-pan a few chicken livers, an equal quan-
tity of lean veal, and a small lump of butter; fry, and let
them cool, then put them in a mortar with a little chopped
fat bacon and a little piece of panada, and pound ; sprinkle
with pepper and salt, pass all through a sieve, and mix
with it a few table-spoonfuls of chopped onions and mush-
rooms. Stuff the Larks with some of the preparation, put
what is left at the bottom of a gratin-dish, and arrange
the Larks in a conical form on it. Chop together some
onions, mushrooms, and parsley, mix with them some
breadcrumbs, and cover the Larks with it; pour a little
clarified butter over, and bake the Larks for a-quarter-of-
an-hour in a quick oven. When cooked, pour in a little
slightly-thickened gravy, with the juice of a lemon✪ Larks au Gratin squeezed
in, and serve.
(2) Bone twelve Larks, season them with pepper and,
salt, stuff each with foie-gras forcemeat and a truffle'
and roll them round. Butter a croustade-mouid, line with
short-paste, put a layer of foie-gras forcemeat lin. thick
at the bottom, and arrange the Larks in a circle round
the mould. Cut a round slice of bread without any
crusts, cover it with thin slices of fat bacon, and put it
in the centre of the Larks. Place a short-paste cover on
the top of the croustade, pinch the edges together, dip a
paste-brush in beaten egg, brush over the top of the pie,
Sauces, etc., referred to, see under their special heads.
830
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Larks —continued.
Larks — continued.
and bake it in a moderate oven. Reduce some Spanish
sauce with essence of Larks. When cooked take the
croustade out of the mould, cut out the cover, trim off
the pinched edges, take out the round of bread, wipe all
the fat out of the hollow with a towel, fill it with a
ragoht of cocks’ combs and truffles, pour in the reduced
sauce, put the cover on again, brush the croustade over
with beaten egg, and put it in the oven for a few minutes
to dry. Then take it out, and serve.
Page 264 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Larks au Chasseur. — Singe, draw, and clean the required quantity of Larks. Put some small sausages and thin slices of lean ham in a saucepan, fry till brown, then put in the Larks, a few chopped mushrooms, and a sprinkling of flour, salt, and pepper, cover them with red wine, stand the saucepan over the fire till hot, then arrange the Larks, sausages, and slices of bacon on a hot dish. Skim the fat off the sauce, pour it over, and serve.
Larks a, la Chipolata. — These are prepared as for Larks au Chasseur, with this difference, that a few peeled and roasted chestnuts are added to the stew.
Larks au Gratin.— (1) Singe, draw, and truss twenty Larks. Put in a frying-pan a few chicken livers, an equal quantity of lean veal, and a small lump of butter; fry, and let them cool, then put them in a mortar with a little chopped fat bacon and a little piece of panada, and pound ; sprinkle with pepper and salt, pass all through a sieve, and mix with it a few table-spoonfuls of chopped onions and mushrooms. Stuff the Larks with some of the preparation, put what is left at the bottom of a gratin-dish, and arrange the Larks in a conical form on it. Chop together some onions, mushrooms, and parsley, mix with them some breadcrumbs, and cover the Larks with it; pour a little clarified butter over, and bake the Larks for a quarter of an hour in a quick oven. When cooked, pour in a little slightly-thickened gravy, with the juice of a lemon squeezed in, and serve.
(2) Bone twelve Larks, season them with pepper and, salt, stuff each with foie-gras forcemeat and a truffle' and roll them round. Butter a croustade-mouid, line with short-paste, put a layer of foie-gras forcemeat lin. thick at the bottom, and arrange the Larks in a circle round the mould. Cut a round slice of bread without any crusts, cover it with thin slices of fat bacon, and put it in the centre of the Larks. Place a short-paste cover on the top of the croustade, pinch the edges together, dip a paste-brush in beaten egg, brush over the top of the pie,
Sauces, etc., referred to, see under their special heads.
Larks —continued.
Larks — continued.
and bake it in a moderate oven. Reduce some Spanish sauce with essence of Larks. When cooked take the croustade out of the mould, cut out the cover, trim off the pinched edges, take out the round of bread, wipe all the fat out of the hollow with a towel, fill it with a ragoht of cocks’ combs and truffles, pour in the reduced sauce, put the cover on again, brush the croustade over with beaten egg, and put it in the oven for a few minutes to dry. Then take it out, and serve.
Records on this page
Essence of LarksLarks a la ChipolataLarks au ChasseurLarks au Gratin