Lark Pie
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 101. The excerpt below is the record exactly as published.
Lark pie. Écrevisses à la bordelaise, Crayfish à la bordelaise, Beignets de poires, Pear fritters. Boiled cabbage and bacon. Blanch a fine white cabbage, divide it into several pieces, and boil in a saucepan, with either a piece of bacon or salt pork, water, salt, pepper, slices of German sausage, and a pinch of grated nutmeg ; as soon as the water boïls, make a smaller fire, and leave until thoroughly done. Dish up the pork or bacon on the pieces of cabbage, reduce the sauce, stir in a lump of butter, mixed with flour, and pour over the cabbage and bacon. Lark pie. Pluck, singe, and flatten the backs of two or three dozen larks, draw them, throw away the gizzards, and pound the trail in a mortar with scraped bacon and mixed herbs ; fill the larks with this, and wrap each one in a slice of bacon. Line a plain mould with paste, fill it with the larks, sprinkle them with salt and pepper, spread a thick layer of butter over them, add two or three laurel leaves, and a pinch of mixed spice
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