Essence of Larks

Ingredients

• 1 pint of Madeira
• a bunch of sweet herbs
• a small quantity of grated nutmeg
• 3qts. of broth

Method

1. 1

   Boil the above ingredients till the moisture has reduced to a glaze, then pour in the broth.

2. 2

   When boiling, skim the broth, move it to the side of the fire, and let it simmer for an hour and a half; then strain the essence through a broth-napkin or a silk sieve.

3. 3

   When a little cooled, strain off the fat, and put by 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.

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. When boiling, skim the broth, move it to the side of the fire, and let it simmer for an-hour-and- a-half ; then strain the essence through a broth-napkin or a silk sieve. When a little cooled, strain off the fat, and put by for use. Pried Lark Cutlets. — Bone the required quantity of Larks, flatten them out as much as possible to the shape of cutlets, fill the hollows left by the bones with force- meat, and sprinkle with salt and pepper ; put a piece of butter in a frying-pan, and fry the Larks in it. When cooked, place the Larks on a hot dish, pour over any sauce preferred, and serve. Larks au Chasseur. — Singe, draw, and clean the required quantity of Larks. Put some small sausages and thin slices of lean ham in a saucepan, fry till brown, then put in the Larks, a few chopped mushrooms, and a sprinkling of flour, salt, and pepper, cover them with red wine, stand the saucepan over the fire till hot, then arrange the Larks, sausages, and slices of bacon on a hot dish. Skim the fat off the sauce, pour it over, and serve. Larks a, la Chipolata. — These are prepared as for Larks au Chasseur, with this difference, that a few peeled and roasted chestnuts are added to the stew. Larks au Gratin.— (1) Singe, draw, and truss twenty Larks. Put in a frying-pan a few chicken livers, an equal quan- tity of lean veal, and a small lump of butter; fry, and let them cool, then put them in a mortar with a little chopped fat bacon and a little piece of panada, and pound ; sprinkle with pepper and salt, pass all through a sieve, and mix with it a few table-spoonfuls of chopped onions and mush- rooms. Stuff the Larks with some of the preparation, put what is left at the bottom of a gratin-dish, and arrange the Larks in a conical form on it. Chop together some onions, mushrooms, and parsley, mix with them some breadcrumbs, and cover the Larks with it; pour a little clarified butter over, and bake the Larks for a-quarter-of- an-hour in a quick oven. When cooked, pour in a little slightly-thickened gravy, with the juice of a lemon squeezed in, and serve. (2) Bone twelve Larks, season them with pepper and, salt, stuff each with foie-gras forcemeat and a truffle' and roll them round. Butter a croustade-mouid, line with short-paste, put a layer of foie-gras forcemeat lin. thick at the bottom, and arrange the Larks in a circle round the mould. Cut a round slice of bread without any crusts, cover it with thin slices of fat bacon, and put it in the centre of the Larks. Place a short-paste cover on the top of the croustade, pinch the edges together, dip a paste-brush in beaten egg, brush over the top of the pie, Sauces, etc., referred to, see under their special heads. 830 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Larks —continued. Larks — continued. and bake it in a moderate oven. Reduce some Spanish sauce with essence of Larks

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