Larks a la Portugaise

Ingredients

• one dozen Larks
• a small carrot
• a small onion
• a bay-leaf
• a few cloves
• 1 gill of good gravy
• some bacon
• a dozen small black truffles
• 1 pint of Spanish sauce
• 1 pint of tomato sauce
• 6 table-spoonfuls of gravy

Method

1. 1

   Singe, clean, bone, and cut the wings and legs off one dozen Larks, put the bones and trimmings in a stewpan with a small carrot and a small onion cut into slices, a bay-leaf, a few cloves, and a bunch of parsley, and cover the bottom of the stewpan with some sherry; allow this to reduce, and then moisten with 1 gill of good gravy.

2. 2

   Let all simmer gently for an hour and then strain it.

3. 3

   Prepare a chicken forcemeat in the ordinary way and put it into a biscuit-bag; also have ready cooked a dozen small black truffles, as round as possible, and no larger than a Spanish olive.

4. 4

   With the forcemeat, stuff the Larks and put in the centre of them a small round truffle, roll the Larks very neatly and then wrap each in a piece of muslin, and tie them with a string.

5. 5

   Put them in a stewpan with some bacon over the bottom, pour in a little strong gravy made as above, and bake them in a moderate oven for thirty minutes.

6. 6

   Meanwhile prepare and cook one dozen large mushrooms; take 1 pint of Spanish sauce, and put it into a saute-pan with the same quantity of tomato sauce, 6 tablespoonfuls of gravy, and a little essence of Larks, reduced to demi-glaze.

7. 7

   Shape the mushrooms with a plain round cutter 1 in. in diameter, arrange them in a saute-pan, unwrap, and place on each a Lark, sticking them with the remains of the chicken forcemeat, cover, and put into the oven for one or two minutes.

8. 8

   Sauce them, dress them on a plain border made with chicken forcemeat or mashed potatoes, and pile in the centre some Patna rice cooked with white stock.

9. 9

   Pour a little of the sauce over the Larks, and serve the remainder in a sauceboat.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 265. The excerpt below is the record exactly as published.

Larks a la Portugaise. — Singe, clean, bone, and cut the wings and legs off one dozen Larks, put the bones and trimmings in a steAvpan with a small carrot and a small onion cut into slices, a bay-leaf, a feAv cloves, and a bunch of parsley, and cover the bottom of the stewpan with some sherry ; allovv this to reduce, and then moisten AAnth 1 gill of good gravy. Let all simmer gently for an hour and then strain it. Prepare a chicken forcemeat in the ordinary Avay and put it into a biscuit-bag ; also have ready cooked a dozen small black truffles, as round as possible, and no larger than a Spanish olive. With the forcemeat, stuff the Larks and put in the centre of them a small round truffle, roll the Larks very neatly and then wrap each in a piece of muslin, and tie them AATith a string. Put them in a stewpan with some bacon over the bottom, pour in a little strong gravy made as above, and bake them in a moderate oven for thirty minutes. Meamvhile prepare and cook one dozen large mushrooms ; take \ pint of Spanish sauce, and put it into a saute -pan with the same quantify of tomato sauce, 6 table-spoonfuls of gravy

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