Essence of Larks

Ingredients

• some Larks
• one onion stuck with two cloves
• one carrot
• a bunch of sweet herbs
• 1 pint of Madeira
• 3qts. of broth

Method

1. 1

   Break the bones of the Larks and put them in a stewpan with trimmings, onion, carrot, sweet herbs, nutmeg, and Madeira.

2. 2

   Boil until reduced to a glaze, then add broth.

3. 3

   Skim, simmer for an hour and a half, strain, cool, and remove fat for use.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 263. The excerpt below is the record exactly as published.

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, and serve. See Contising. Essence of Larks. — Break the bones of some Larks, having first removed the meat, and put them in a stewpan with the trimmings, one onion stuck with two cloves, one carrot, a bunch of sweet herbs, a small quantity of grated nutmeg, and 1 pint of Madeira. Boil the above ingre- dients till the moisture has reduced to a glaze, then pour in 3qts. of broth

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