Larks a la Royale

Ingredients

• twelve large black truffles
• 1 bottle of Madeira
• a little salt
• a lump of butter
• a pinch of spices
• 2 table-spoonfuls of brown sauce

Method

1. 1

   Select twelve large black truffles, as round as possible, trim nicely, and put them in a stewpan with 1 bottle of Madeira and a little salt, put the lid on, and boil the truffles for seven or eight minutes; drain and stand them up on their smoothest surface, hollow each one out, then glaze the interior with a paste-brush, and keep them covered.

2. 2

   Chop and pound the pieces of truffles that were cut out of the centre, mix in a pinch of spices and 2 tablespoonfuls of brown sauce, then put this pounded mixture in the stewpan, with the liquor in which the truffles were cooked; reduce, then pass it through a sieve, and fill the hollowed truffles with it.

3. 3

   In the meantime, remove the pouch and gizzards from one dozen fat white field-Larks, cut off the legs and stuff them with a forcemeat of foie-gras; put them in a stewpan with a lump of butter, sprinkle with salt, and fry for eight or nine minutes over a sharp fire; when cooked, drain off the fat, pour over the Larks a little melted glaze, drain, and put one in each of the hollowed truffles; mask the bottom of truffles in melted glaze, arrange them on a dish, putting seven first, fixing them firmly, then four on these, and one on the top.

4. 4

   Pour the remainder of the brown sauce in a boat, and serve.

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 Royale. — Select twelve large black truffles, as round as possible, trim nicely, and put them in a steAvpan with J bottle of Madeira and a little salt, put the lid on, and boil the truffles for seA^en or eight minutes ; drain and stand them up on their smoothest surface, IioIIoav each one out, then glaze the interior Avith a paste-brush, and keep them covered. Chop and pound the pieces of truffles that Avere cut out of the centre, mix in a pinch of spices and 2 table-spoonfuls of broAvn sauce, then put this pounded mixture in the stewpan, with the liquor in which the truffles were cooked ;• reduce, then pass it through a sieve, and fill the hollowed truffles with it. In the meantime, remove the pouch and gizzards from one dozen fat Avhite fiekl-Larks, cut off the legs and stuff them with a force- meat of foie-gras; put them in a stewpan with a lump of butter

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