Lark Patties

Ingredients

• eighteen Larks
• mix some forcemeat
• a little chopped truffle
• eighteen small pie-moulds
• short-paste
• round of puff paste

Method

1. 1

   Clean and bone the Larks, season, and stuff with forcemeat.

2. 2

   Line pie-moulds with short-paste, add a layer of forcemeat, place Larks, cover with more forcemeat, and seal with short-paste.

3. 3

   Egg the tops, add puff paste rounds, and bake in a hot oven for twenty minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 267. The excerpt below is the record exactly as published.

Lark Patties ; then cut some paper cases, 2in. in diameter, and brush lightly over Avitlx oil. Put a layer of the same forcemeat Avith which the Larks Avere stuffed Jin. thick at the bottom of each case, place a Lark in each, cover them Avith another layer of forcemeat, and bake in a moderate oAren for a-quarter-of-an-hour. When cooked, mop the top of the forcemeat very lightly to remove any fat, pour in some perigueux sauce reduced Avith essence of Larks, and serve. Larks in their Nests. — This fancy dish is attributed to Dubois, whose ingenuity and perseverance have added so much to the art of cookery. Singe, clean, and bone a dozen Larks, sprinkle salt and pepper inside, and stuff them AA'ith a gratin forcemeat, Avith a feAv chopped raw truffles and 2 or 3 table-spoonfuls of poultry livers ; fold the Larks to form a round, and Avrap each in a strip of buttered paper in such a manner that the shape shall be preserved ; put them in a buttered saute-pan, pour in a little strong gravy, cover Avith slices of fat bacon, and bake in a moderate oven. When cooked, take out the pan, and leave the Larks in it till cool ; remove the paper, trim the Larks, and put them in another small steAA-pan ; glaze them, and leave them where they will keep hot. Singe the heads of the Larks, glaze them, and keep hot. Cook about a dozen globe artichoke-bottoms, drain and trim to an equal size and arrange on a small baking-sheet, the IioIIoav side uppermost, fix the heads on the Larks Avith a little skeAver of A\-ood, and put one in each IioIIoav of the mushroom. Brush the Larks over Avith a little sauce, poach some small balls of forcemeat shaped like For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 831 liarks — continued. eggs, and arrange them in a circle round each Lark. Put the baking-sheet in a moderate oven for a few minutes, Fig. 1046. Larks in their Nests. then take it out, arrange the Larks on a hot dish, and serve. See Fig. 1046. Lark Patties. — (1) Clean and bone eighteen Larks, open them, and season slightly ; mix some forcemeat with a little chopped truffle, put a little in each Lark, and roll them up in a round shape. Line eighteen small pie- moulds, 2in. deep and lfin. in diameter, with short- paste, put a layer of forcemeat at the bottom of each mould, place the Larks in them, spread another thin layer of forcemeat on the top, cover the patties with short-paste, pinching the edges to make them stick, egg the tops, then put a round of puff paste

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