till cold ; then take it out of the mould and cut out
the inside, leaving about Jin. thick at the sides and
bottom; wipe the interior of the mould, butter it again,
sprinkle in breadcrumbs, and put in the cornflour timbale
crust. Singe and draw two dozen Larks, cut off the
necks and legs, stuff them with a little raw pork-mince,
having 2 or 3 table-spoonfuls of chopped truffles mixed
with it, put them into a stewpan with 6oz. of ham cut in
dice and some rasped bacon, fry till lightly browned, then
pour in a little white wine, and boil gently till reduced to
glaze. Fry the necks and legs together with a few trim-
mings of ham in a little lard, then sprinkle with a little
Hour, pour in 1J pints of broth and 1 wineglassful of white
wine, stir all over the fire till boiling, then stand the stew-
pan at the side and let the broth simmer for twenty
minutes. Skim the fat off this sauce, strain it through a
fine hair sieve into a flat stewpan, mix with it about
twelve mushro ms cut in moderate-sized pieces, stir it
over the fire till reduced, then thicken with a little butter
rolled in flour, and pour the sauce in the stewpan with the
Larks. Dust some flour over two dozen small quenelles,
poach, and mix them with the above preparation ; pour all
into the prepared timbale, put a cover of the batter rolled
out round on the top, solder it with a little forcemeat,
cover with paper, and bake. When nicely coloured, turn
the timbale out on a hot dish, and serve.
LAVENDER.— An aromatic plant of the genus
Lavandula, so called from having been used to perfume
waters for bathing. An essence made from the oil of
Lavender is sometimes used for flavouring confectionery.
Lavender Drops. — Put some treble-refined coarsely-sifted
sugar in a pan, flavour it with essence of Lavender, stir
in slowly sufficient water to make it drop off the spatula
■without sticking, and colour the sugar with prepared cochi-
neal; too much cochineal must not lie used, as the tint
should be light and deli ’ate. Put the paste in a small
drop-pan, and place the pan on the stove on a ring that
it just fits. Stir the sugar with a small spatula until it
dissolves and makes a slight noise, but on no account
must it boil. Remove it from the fire when at boiling-
point, and continue stirring with the spatula till of the
consistency that when dropped it will not spread too much.
Should it be too thin, a little more of the prepared sugar
should be added. Let the paste drop from the lip of the
pan on to a smooth sheet of tin, cutting eacli drop off
with a piece of wire when the right size. Leave them to
dry for two hours, then take the drops off with a thin
knife, and keep them in glass-stoppered bottles.
Lavender Lozenges. — Dissolve lib. of gum Arabic in 1 pint
of water. Sift some finely- powdered sugar over a marble
slab, pour the dissolved gum into it, mix to a stiff paste,
flavour with a little oil of Lavender, and colour it with a
little cochineal and blue mixed. Dust a little powdered
starch over the slab, then roll the paste out on it, about Jin.
thick. Sprinkle starch powder and caster sugar over the
surface, then rub it on with the hands — this prevents it
from sticking. Cut out the lozenges with either round or
oval cutters, and put them on trays in a warm temperature
to dry. They should be kept in glass bottles. ✪ Stuffed Larks in Croustade
Page 274 · 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
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till cold ; then take it out of the mould and cut out
the inside, leaving about Jin. thick at the sides and
bottom; wipe the interior of the mould, butter it again,
sprinkle in breadcrumbs, and put in the cornflour timbale
crust. Singe and draw two dozen Larks, cut off the
necks and legs, stuff them with a little raw pork-mince,
having 2 or 3 table-spoonfuls of chopped truffles mixed
with it, put them into a stewpan with 6oz. of ham cut in
dice and some rasped bacon, fry till lightly browned, then
pour in a little white wine, and boil gently till reduced to
glaze. Fry the necks and legs together with a few trim-
mings of ham in a little lard, then sprinkle with a little
Hour, pour in 1J pints of broth and 1 wineglassful of white
wine, stir all over the fire till boiling, then stand the stew-
pan at the side and let the broth simmer for twenty
minutes. Skim the fat off this sauce, strain it through a
fine hair sieve into a flat stewpan, mix with it about
twelve mushro ms cut in moderate-sized pieces, stir it
over the fire till reduced, then thicken with a little butter
rolled in flour, and pour the sauce in the stewpan with the
Larks. Dust some flour over two dozen small quenelles,
poach, and mix them with the above preparation ; pour all
into the prepared timbale, put a cover of the batter rolled
out round on the top, solder it with a little forcemeat,
cover with paper, and bake. When nicely coloured, turn
the timbale out on a hot dish, and serve.
LAVENDER.— An aromatic plant of the genus
Lavandula, so called from having been used to perfume
waters for bathing. An essence made from the oil of
Lavender is sometimes used for flavouring confectionery.
Lavender Drops. — Put some treble-refined coarsely-sifted
sugar in a pan, flavour it with essence of Lavender, stir
in slowly sufficient water to make it drop off the spatula
■without sticking, and colour the sugar with prepared cochi-
neal; too much cochineal must not lie used, as the tint
should be light and deli ’ate. Put the paste in a small
drop-pan, and place the pan on the stove on a ring that
it just fits. Stir the sugar with a small spatula until it
dissolves and makes a slight noise, but on no account
must it boil. Remove it from the fire when at boiling-
point, and continue stirring with the spatula till of the
consistency that when dropped it will not spread too much.
Should it be too thin, a little more of the prepared sugar
should be added. Let the paste drop from the lip of the
pan on to a smooth sheet of tin, cutting eacli drop off
with a piece of wire when the right size. Leave them to
dry for two hours, then take the drops off with a thin
knife, and keep them in glass-stoppered bottles.
Lavender Lozenges. — Dissolve lib. of gum Arabic in 1 pint
of water. Sift some finely- powdered sugar over a marble
slab, pour the dissolved gum into it, mix to a stiff paste,
flavour with a little oil of Lavender, and colour it with a
little cochineal and blue mixed. Dust a little powdered
starch over the slab, then roll the paste out on it, about Jin.
thick. Sprinkle starch powder and caster sugar over the
surface, then rub it on with the hands — this prevents it
from sticking. Cut out the lozenges with either round or
oval cutters, and put them on trays in a warm temperature
to dry. They should be kept in glass bottles.