Larks a la Chipolata
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 263. The excerpt below is the record exactly as published.
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
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