Ballotines of Larks
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 262. The excerpt below is the record exactly as published.
Ballotines of Larks. — Bone the required quantity of Larks (see BONING), fill them with chicken forcemeat, put a truffle turned to a ball shape in each Lark, and fold them round it. Tie each Lark up in a small cloth, and braise them in Madeira and mirepoix. Put a cake of mashed potatoes on a hot dish, take the cloths off the Larks, arrange them Fig. 1045. Ballotines of Larks. over the centre of the cake (see Fig. 1045), reduce some Spanish sauce with essence of Larks
Cook this with the app: pantry check, scaling, and the assistant.