Larks au Gratin

Ingredients

• twenty Larks
• a few chicken livers
• an equal quantity of lean veal
• a small lump of butter
• pepper
• salt
• a few table-spoonfuls of chopped onions
• mushrooms
• some breadcrumbs
• a little clarified butter
• the juice of a lemon

Method

1. 1

   Singe, draw, and truss twenty Larks.

2. 2

   Put in a frying-pan a few chicken livers, an equal quantity of lean veal, and a small lump of butter; fry, and let them cool, then put them in a mortar with a little chopped fat bacon and a little piece of panada, and pound; sprinkle with pepper and salt, pass all through a sieve, and mix with it a few table-spoonfuls of chopped onions and mushrooms.

3. 3

   Stuff the Larks with some of the preparation, put what is left at the bottom of a gratin-dish, and arrange the Larks in a conical form on it.

4. 4

   Chop together some onions, mushrooms, and parsley, mix with them some breadcrumbs, and cover the Larks with it; pour a little clarified butter over, and bake the Larks for a quarter of an hour in a quick oven.

5. 5

   When cooked, pour in a little slightly-thickened gravy, with the juice of a lemon squeezed in, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 264. The excerpt below is the record exactly as published.

Larks au Gratin.— (1) Singe, draw, and truss twenty Larks. Put in a frying-pan a few chicken livers, an equal quan- tity of lean veal, and a small lump of butter; fry, and let them cool, then put them in a mortar with a little chopped fat bacon and a little piece of panada, and pound ; sprinkle with pepper and salt, pass all through a sieve, and mix with it a few table-spoonfuls of chopped onions and mush- rooms. Stuff the Larks with some of the preparation, put what is left at the bottom of a gratin-dish, and arrange the Larks in a conical form on it. Chop together some onions, mushrooms, and parsley, mix with them some breadcrumbs, and cover the Larks with it; pour a little clarified butter over, and bake the Larks for a-quarter-of- an-hour in a quick oven. When cooked, pour in a little slightly-thickened gravy, with the juice of a lemon

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