Lark Pie
From À la mode cookery, 1902
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 À la mode cookery (1902) by Harriet Anne de Salis, page 39. The excerpt below is the record exactly as published.
Lark Pie Take eight or ten larks, stuff them with foie-gras. Line the pie-dish with some fillet of beef cut as for tornedos. Add hard-boiled yolks of eggs and good gravy ; cover with puff paste
Cook this with the app: pantry check, scaling, and the assistant.