Larks a la Portugaise. — Singe, clean, bone, and cut the
wings and legs off one dozen Larks, put the bones and
trimmings in a steAvpan with a small carrot and a small
onion cut into slices, a bay-leaf, a feAv cloves, and a bunch of
parsley, and cover the bottom of the stewpan with some
sherry ; allovv this to reduce, and then moisten AAnth 1 gill
of good gravy. Let all simmer gently for an hour and then
strain it. Prepare a chicken forcemeat in the ordinary
Avay and put it into a biscuit-bag ; also have ready cooked
a dozen small black truffles, as round as possible, and no
larger than a Spanish olive. With the forcemeat, stuff
the Larks and put in the centre of them a small round
truffle, roll the Larks very neatly and then wrap each in a
piece of muslin, and tie them AATith a string. Put them
in a stewpan with some bacon over the bottom, pour in
a little strong gravy made as above, and bake them in a
moderate oven for thirty minutes. Meamvhile prepare and
cook one dozen large mushrooms ; take \ pint of Spanish
sauce, and put it into a saute -pan with the same quantify
of tomato sauce, 6 table-spoonfuls of gravy✪ Larks a la Portugaise, and a little
essence of Larks, reduced to demi-glaze. Shape the mush-
rooms Avitlx a plain round cutter lfin. in diameter, arrange
them in a saute-pan, unAvrap, and place on each a Lark,
sticking them Avith the remains of the chicken forcemeat,
cover, and put into the 0ATen for one or tAvo minutes. Sauce
them, dress them on a plain border made Avith chicken
forcemeat or mashed potatoes, and pile in the centre some
Patna rice cooked with Avhite stock. Pour a little of the
sauce over the Larks, and serve the remainder in a sauceboat.
Larks a la Royale. — Select twelve large black truffles, as
round as possible, trim nicely, and put them in a steAvpan
with J bottle of Madeira and a little salt, put the lid on,
and boil the truffles for seA^en or eight minutes ; drain and
stand them up on their smoothest surface, IioIIoav each one
out, then glaze the interior Avith a paste-brush, and keep
them covered. Chop and pound the pieces of truffles that
Avere cut out of the centre, mix in a pinch of spices and
2 table-spoonfuls of broAvn sauce, then put this pounded
mixture in the stewpan, with the liquor in which the
truffles were cooked ;• reduce, then pass it through a sieve,
and fill the hollowed truffles with it. In the meantime,
remove the pouch and gizzards from one dozen fat Avhite
fiekl-Larks, cut off the legs and stuff them with a force-
meat of foie-gras; put them in a stewpan with a lump
of butter✪ Larks a la Royale, sprinkle with salt, and fry for eight or nine
minutes over a sharp fire ; when cooked, drain off the fat,
pour over the Larks a little melted glaze, drain, and put
one in each of the hollowed truffles ; mask the bottom of
truffles in melted glaze, arrange them on a dish, putting
seven first, fixing them firmly, then four on these, and one
on the top. Pour the remainder of the broAvn sauce in a
boat, and serve.
Page 265 · 2 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 a la Portugaise. — Singe, clean, bone, and cut the wings and legs off one dozen Larks, put the bones and trimmings in a stewpan with a small carrot and a small onion cut into slices, a bay-leaf, a few cloves, and a bunch of parsley, and cover the bottom of the stewpan with some sherry ; allow this to reduce, and then moisten with 1 gill of good gravy. Let all simmer gently for an hour and then strain it. Prepare a chicken forcemeat in the ordinary way and put it into a biscuit-bag ; also have ready cooked a dozen small black truffles, as round as possible, and no larger than a Spanish olive. With the forcemeat, stuff the Larks and put in the centre of them a small round truffle, roll the Larks very neatly and then wrap each in a piece of muslin, and tie them with a string. Put them in a stewpan with some bacon over the bottom, pour in a little strong gravy made as above, and bake them in a moderate oven for thirty minutes. Meamvhile prepare and cook one dozen large mushrooms ; take \ pint of Spanish sauce, and put it into a saute -pan with the same quantity of tomato sauce, 6 table-spoonfuls of gravy, and a little essence of Larks, reduced to demi-glaze. Shape the mushrooms with a plain round cutter 1in. in diameter, arrange them in a saute-pan, unwrap, and place on each a Lark, sticking them with the remains of the chicken forcemeat, cover, and put into the oven for one or two minutes. Sauce them, dress them on a plain border made Avith chicken forcemeat or mashed potatoes, and pile in the centre some Patna rice cooked with white stock. Pour a little of the sauce over the Larks, and serve the remainder in a sauceboat.
Larks a la Royale. — Select twelve large black truffles, as round as possible, trim nicely, and put them in a stewpan with J bottle of Madeira and a little salt, put the lid on, and boil the truffles for seven or eight minutes ; drain and stand them up on their smoothest surface, Hollow each one out, then glaze the interior Avith a paste-brush, and keep them covered. Chop and pound the pieces of truffles that were cut out of the centre, mix in a pinch of spices and 2 table-spoonfuls of brown sauce, then put this pounded mixture in the stewpan, with the liquor in which the truffles were cooked ;• reduce, then pass it through a sieve, and fill the hollowed truffles with it. In the meantime, remove the pouch and gizzards from one dozen fat Avhite field-Larks, cut off the legs and stuff them with a forcemeat of foie-gras; put them in a stewpan with a lump of butter, sprinkle with salt, and fry for eight or nine minutes over a sharp fire ; when cooked, drain off the fat, pour over the Larks a little melted glaze, drain, and put one in each of the hollowed truffles ; mask the bottom of truffles in melted glaze, arrange them on a dish, putting seven first, fixing them firmly, then four on these, and one on the top. Pour the remainder of the broAvn sauce in a boat, and serve.
Records on this page
Larks a la PortugaiseLarks a la Royale