Alondras Cocidas en Marmita (Braised Larks)

Ingredients

• Bone the required number of larks
• a truffle turned to a ball
• braise in Madeira
• a little herb and vegetable essence
• a layer of mashed potatoes

Method

1. 1

   Stuff larks with forcemeat and a truffle, tie in muslin, braise, serve on mashed potatoes with Madeira sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 238. The excerpt below is the record exactly as published.

Alondras Cocidas en Marmita (Braised Larks) Gazpacho (Bread Salad) Cabellos de Angel Tartinas (Angel's Hair) (Tartlets) Fruta (Fruit) 598 SPAIN (South) Oliva y Queso. (Olives and Cheese.) Stone carefully twelve green olives. Place in a bowl half an ounce each of cream and grated cheese, two salt- spoonfuls of salt, one saltspoonful paprica, half a tea- spoonful chopped parsley, the same of chervil, and one teaspoonful anchovy essence. Mix until a smooth paste, and fill the olives with it. Sopa de Cebollas. (Onion Soup.) Peel and cut in small dice six large onions, put them in a pan with four ounces of oil, and fry a light brown ; then add a tablespoonful of flour, and rather more than less of a quart of water ; boil until the onions are quite soft, pass the whole through a sieve, season with a spoonful of salt, a pinch of pepper and sugar. Before serving add the yolks of three eggs whipped up in a tumblerful of cream (or two tumblerfuls of milk reduced to half the quantity), and stir well over a gentle heat, being careful that it does not boil. Cut the crust of a French roll into strips, place them in the tureen and pour the soup over. Salmonete. (Red Mullets.) Place two red mullets upon a strong dish, not too large, sprinkle over a little chopped parsley and onions, a little pepper and salt, and a little salad oil ; put them into a warm oven for half an hour. Serve with onion sauce poured over or in a separate sauceboat. 599 BANQUETS OF THE NATIONS Onion Sauce. Put half a tablespoonful of chopped onions in a stewpan with a teaspoonful of salad oil, stir over a moderate fire until getting rather yellowish, then add a tablespoonful of sherry, half a pint of white sauce, with a little chopped parsley ; reduce over a sharp fire, stirring until it becomes rather thick. May be served with any meats or fish. Tortillas con Papas. (Potato Omelet.) Break six eggs in a basin or stewpan, and add to it a teaspoonful of chopped parsley and one of chopped shallot or spring onions, half ditto of salt, and a pinch of pepper, and beat it well up together. Then add two large cooked watery potatoes cut in small dice. Put into an omelet-pan two ounces of oil, then pour in the egg mixture ; stir round with a spoon. As soon as it begins to set lightly move it to that part of the pan opposite the handle, so that it occupies only one- third ; hold it so that that part of the pan is the lowest ; move with a spoon the outside edges over, and let it remain half a minute, so that it receives a good colour ; turn it over on to the dish so that the bottom is at the top. It must not be too much done, and served very hot. Asparagus, ham, kidneys, mushrooms, and tomatoes chopped fine may be substituted for the potatoes. Paella. (Stewed and Baked Meats.) Cut a chicken into twelve pieces, a, pigeon into three, a pound of beef into inch squares, a quarter pound of 600 SPAIN (South) fat bacon into dice, and two small smoked sausages into quarter-inch thick slices. Put these in a pot with a gallon of slightly salted water, a half pound of green peas, a half pound of soaked beans, three onions cut in quarters, and one carrot sliced, and a handful of stoned olives ; bring to the boil, and skim very carefully. Then simmer at the side of the fire till all the meats are tender, having first added six potatoes cut in quarters, and a seasoning of pepper and salt. Strain the gravy and reduce to a semi-glaze. Put the meats, etc., into a deep dish, and pour the gravy over. Soak half a pound of rice for three hours ; drain thoroughly. Put four ounces of oil in a pan ; when boiling add the rice with a teaspoonful of saffron, and fry lightly. When cooked spread it in a thick layer over the meats, and put into a quick oven to brown. Conijo Estofado. (Rabbit Stew.) Joint a large young rabbit, cut the back into three pieces, blanch in boiling water for two or three minutes, drain thoroughly, and fry lightly in boiling oil. Chop a large onion and fry till lightly browned in oil, after which place it in a pan along with the fried pieces of rabbit, a bouquet of fine herbs, a large breakfast- cupful of good brown stock, a wineglassful of port wine, some salt, and a good dash of cayenne pepper. Stew slowly for an hour and a half, remove fine herbs, and dish. Grouse, partridges, pheasants, hare, and wild pigeons may be cooked in the same way. 601 BANQUETS OF THE NATIONS Alondras Cocidas en Marmita. (Braised Larks.) Bone the required number of larks, and stuff them with chicken forcemeat, putting a truffle turned to a ball in the middle. Tie each lark up in a small piece of muslin cloth, so that they may keep a good shape, and braise in Madeira and a little herb and vegetable essence generally known as Mirepoix. Put a layer of mashed potatoes

Cook this with the app: pantry check, scaling, and the assistant.