Chaudfroid of Lark Galantines

Ingredients

• the required quantity of Larks
• some Lark forcemeat
• some chopped truffles
• dariole-moulds
• pour a little water round them
• reduce some Spanish sauce
• border of croft tons of meat jelly
• garnish with chopped aspic jelly

Method

1. 1

   Clean and bone the Larks.

2. 2

   Prepare Lark forcemeat with chopped truffles and stuff each Lark.

3. 3

   Butter dariole-moulds, place a Lark in each, stand in a saute-pan with water, and bake until cooked.

4. 4

   Once done, leave in moulds until cold, dip in reduced Spanish sauce, arrange on a socle of fried bread, and garnish with meat jelly and aspic jelly.

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.

the required quantity of Larks at the first joint, and remove the gizzards. Run four small wooden skewers through each I, ark, put them in a flat stewpan with a lump of butter, sprinkle with a little salt, fry over a sharp fire for three minutes, then sprinkle breadcrumbs over them ; place the cover on the stewpan, put some live embers on the top, and leave on a slow fire till cooked. Drain the Larks, take out the skewers, arrange in two rows on a hot dish, pour the breadcrumbs-and-butter over them, and serve. Baked stuffed Larks. — Clean and draw ten Larks, and prepare the following stuffing : Free the white flesh of a cold chicken from skin and bone, chop finely, and mix it with 2oz. of finely-chopped ham and raw fat bacon, a small quantity of chopped sage and pounded mace, and salt and pepper to taste. When well mixed, stuff the birds with half of the forcemeat. Cut ten slices of bacon, spread over the remainder of the forcemeat, put a Lark on each, roll them up and bind round with tape, or secure the bacon with a small skewer. Lay them side by side in a baking-dish, cover, and bake in a moderate oven. Heat a sufficient quantity of rich veal gravy and flavour it with lemon-juice. When the Larks are cooked, place them on a hot dish, pour the gravy round, garnish with slices of lemon, and serve. 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, pour it over the Larks, and serve. Broiled Larks. — (1) Truss and prepare the required quantity of Larks ; brush over with beaten egg, sprinkle with plenty of breadcrumbs, put them on a gridiron, and broil over a very clear fire. Toast some slices of bread, lay them on a hot dish, place the Larks on them, pour a little rich brown gravy round, and serve. (2) Stuff the birds with a mixture of finely-chopped parsley and butter seasoned with salt and pepper, tie up at both ends, lay them on a gridiron, and broil over a clear fire, turning occasionally. Cut as many slices of bread as there are Larks, and trim them to an oval shape, removing all the crusts ; put a large piece of butter or lard in a deep frying-pan over the fire, and when boil- ing put in the pieces of bread, and fry them until a bright golden brown, then drain, put them on a hot dish, and when the Larks are ready place one on each slice and serve quickly with a boat of butter sauce. For details respecting Culinary Processes, Utensils, Larks — continued. Chaudfroid of Lark Galantines. — Clean and bone the re- quired quantity of Larks. Prepare some Lark forcemeat, mix in some chopped truffles, and stuff each Lark with a small piece of the forcemeat, making them a round shape. Butter the same quantity of dariole-moulds as there are Larks, place a Lark in each mould, breast downwards, stand the moulds in a saute-pan, pour a little water round them, put the pan in the oven, and bake the Larks till cooked. When done, take them out of the oven, and leave in the moulds till cold. Reduce some Spanish sauce with essence of Larks. Take the Larks out of the moulds, wipe and dip them in the sauce, then leave on a dish till the sauce is cold. Trim the same quantity of small minion fillets of chicken as there are Larks ; contise them with truffles and put them in the oven. Prepare a socle of fried bread cut so as to form three tiers, put it on a hot dish, dip the Larks in some more of the sauce, arrange them in rows, one above the other round the bread, place a contised fillet between each Lark, put a border of croft tons of meat jelly round the dish, garnish with chopped aspic jelly

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