Lark Pie
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 44. The excerpt below is the record exactly as published.
LARK PIE. (Pithiviers.) This is a celebrated pie, eaten only at this French town, but an excellent imitation can be made in this country, using our own reed birds. Line a dish with puiF paste, bake it 10 minutes to color it, and allow it to rise, cover this with a layer of sausage meat, and fill it with 1 2 fine birds, stuffed with a forcemeat containing truffles, then cover them with another layer of sausage meat, and another of paste. Paint the outside with yolk of egg to give a fine glaze, and bake it ij^ hours. A hole left in the centre must now be filled, pour- ing in a cup of melted aspic jelly, flavored with a little wine, and the pie served cold. "5 With a Saucepan over the Sea TURKEY PIE. (Amiens.) Cut into thin slices the dark meat of a cold roast turkey and half as much beef tongue. To every pound of both, allow i ounce of butter and four truffles, salt and pepper. Make a stock from the bones, gravy, and stuffing, with i pint of water, onion, carrot, and herbs, also a bayleaf ; when this has cooked i hour, reduce it to a cupful. Pour it over the meat and truffles, arranged in a dish, and cover the top with a thin layer of pastry or a thick layer of bread-crumbs. Bake i hour, serve hot or cold. DUCK PIE. (Chartres.) Line a dish with pufF paste
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