When cooked,
place the Larks in their cases on a hot dish, pour some
of the gravy in each case, streAV finely-minced parsley over
them, garnish Avith parsley, and serve.
(4) Prepare some Larks and stuff them Avith forcemeat
as for Lark Patties ; then cut some paper cases, 2in. in
diameter, and brush lightly over Avitlx oil. Put a layer of
the same forcemeat Avith which the Larks Avere stuffed
Jin. thick at the bottom of each case, place a Lark in
each, cover them Avith another layer of forcemeat, and
bake in a moderate oAren for a-quarter-of-an-hour. When
cooked, mop the top of the forcemeat very lightly to
remove any fat, pour in some perigueux sauce reduced
Avith essence of Larks, and serve.
Larks in their Nests. — This fancy dish is attributed to
Dubois, whose ingenuity and perseverance have added so
much to the art of cookery. Singe, clean, and bone a
dozen Larks, sprinkle salt and pepper inside, and stuff
them AA'ith a gratin forcemeat, Avith a feAv chopped raw
truffles and 2 or 3 table-spoonfuls of poultry livers ; fold
the Larks to form a round, and Avrap each in a strip of
buttered paper in such a manner that the shape shall be
preserved ; put them in a buttered saute-pan, pour in a
little strong gravy, cover Avith slices of fat bacon, and
bake in a moderate oven. When cooked, take out the
pan, and leave the Larks in it till cool ; remove the paper,
trim the Larks, and put them in another small steAA-pan ;
glaze them, and leave them where they will keep hot.
Singe the heads of the Larks, glaze them, and keep hot.
Cook about a dozen globe artichoke-bottoms, drain and
trim to an equal size and arrange on a small baking-sheet,
the IioIIoav side uppermost, fix the heads on the Larks
Avith a little skeAver of A\-ood, and put one in each IioIIoav
of the mushroom. Brush the Larks over Avith a little
sauce, poach some small balls of forcemeat shaped like
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
831
liarks — continued.
eggs, and arrange them in a circle round each Lark. Put
the baking-sheet in a moderate oven for a few minutes,
Fig. 1046. Larks in their Nests.
then take it out, arrange the Larks on a hot dish, and
serve. See Fig. 1046.
Lark Patties. — (1) Clean and bone eighteen Larks, open
them, and season slightly ; mix some forcemeat with a
little chopped truffle, put a little in each Lark, and roll
them up in a round shape. Line eighteen small pie-
moulds, 2in. deep and lfin. in diameter, with short- paste,
put a layer of forcemeat at the bottom of each mould,
place the Larks in them, spread another thin layer of
forcemeat on the top, cover the patties with short-paste,
pinching the edges to make them stick, egg the tops, then
put a round of puff paste✪ Lark Patties on each. The rounds should be
cut with a ljin. fluted cutter. Egg the tops, put the
patties in a hot oven, and bake for twenty minutes.
When cooked, cut off the covers, and pour in 1 table-
spoonful of Spanish sauce reduced with a little essence of
Larks, put the covers on again, and serve.
Page 267 · 3 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
When cooked, place the Larks in their cases on a hot dish, pour some of the gravy in each case, strew finely-minced parsley over them, garnish with parsley, and serve.
(4) Prepare some Larks and stuff them Avith forcemeat as for Lark Patties ; then cut some paper cases, 2in. in diameter, and brush lightly over with oil. Put a layer of the same forcemeat with which the Larks Avere stuffed 1in. thick at the bottom of each case, place a Lark in each, cover them Avith another layer of forcemeat, and bake in a moderate oven for a quarter of an hour. When cooked, mop the top of the forcemeat very lightly to remove any fat, pour in some perigueux sauce reduced with essence of Larks, and serve.
Larks in their Nests. — This fancy dish is attributed to Dubois, whose ingenuity and perseverance have added so much to the art of cookery. Singe, clean, and bone a dozen Larks, sprinkle salt and pepper inside, and stuff them with a gratin forcemeat, Avith a few chopped raw truffles and 2 or 3 table-spoonfuls of poultry livers ; fold the Larks to form a round, and wrap each in a strip of buttered paper in such a manner that the shape shall be preserved ; put them in a buttered saute-pan, pour in a little strong gravy, cover with slices of fat bacon, and bake in a moderate oven. When cooked, take out the pan, and leave the Larks in it till cool ; remove the paper, trim the Larks, and put them in another small stewpan ; glaze them, and leave them where they will keep hot. Singe the heads of the Larks, glaze them, and keep hot. Cook about a dozen globe artichoke-bottoms, drain and trim to an equal size and arrange on a small baking-sheet, the hollow side uppermost, fix the heads on the Larks Avith a little skewer of wood, and put one in each hollow of the mushroom. Brush the Larks over with a little sauce, poach some small balls of forcemeat shaped like
For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads.
Larks — continued.
eggs, and arrange them in a circle round each Lark. Put the baking-sheet in a moderate oven for a few minutes,
Fig. 1046. Larks in their Nests.
then take it out, arrange the Larks on a hot dish, and serve. See Fig. 1046.
Lark Patties. — (1) Clean and bone eighteen Larks, open them, and season slightly ; mix some forcemeat with a little chopped truffle, put a little in each Lark, and roll them up in a round shape. Line eighteen small piemoulds, 2in. deep and lfin. in diameter, with short- paste, put a layer of forcemeat at the bottom of each mould, place the Larks in them, spread another thin layer of forcemeat on the top, cover the patties with short-paste, pinching the edges to make them stick, egg the tops, then put a round of puff paste on each. The rounds should be cut with a ljin. fluted cutter. Egg the tops, put the patties in a hot oven, and bake for twenty minutes. When cooked, cut off the covers, and pour in 1 tablespoonful of Spanish sauce reduced with a little essence of Larks, put the covers on again, and serve.
Records on this page
Lark PattiesLarks in their NestsFried Larks