Larks, Croustade of
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for half a dozen persons. Probable cost: Is. 6d. per dozen.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 817. The excerpt below is the record exactly as published.
Larks, Croustade of.— Bone a dozen and a half larks, cut off the legs and heads, open, season them shghtly, and put a small piece of veal forcemeat and a truffle into each bird, roll the larks up to a ball-shape, put them into a pie-dish, season them slightly with salt and pepper, and pour three ounces of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.