Chartreuse of Larks, Cold

Ingredients

• 18 fat larks
• 2 large truffles
• 3 chillies
• 1 natural foie gras
• 1 pint stock
• chicken farce
• 2 hard-boiled eggs
• seasoning
• peas and carrots for garnish
• blond chaudfroid sauce
• aspic

Method

1. 1

   Bone the larks; make a fumet with the carcass, and add the stock to it; reduce well and strain.

2. 2

   Stuff the boned larks with chicken farce and a piece of foie gras, wrap in muslin, and cook in stock for 30 minutes.

3. 3

   Cool, remove muslin, cut in halves.

4. 4

   Line moulds with aspic, decorate with truffle and chilli, coat with chaudfroid sauce, place lark halves, surround with sauce, and set on ice.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.

Chartreuse of Larks, Cold.) 18 fat larks, 2 large truffles, 3 chillies, i natural foie gras, I pint stock, chicken farce, 2 hard-boiled eggs, seasoning, peas and carrots for garnish, blond chaudfroid sauce, aspic

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