Larks d la Taverney

Ingredients

• twenty-four larks
• 3oz. or 4oz. of fat bacon
• a gill and a half of strong and much reduced Espagnole sauce
• two or three dozen olives
• a bread croustade
• a spoonful or two of sauce
• a mixture of the larks’ trail

Method

1. 1

   Singe and empty the larks.

2. 2

   Melt bacon in a pan, toss in larks until firm, drain fat, add Madeira or sherry to reduce.

3. 3

   Coat larks in reduced Espagnole sauce.

4. 4

   Arrange larks around a croustade filled with olives, pour sauce over, and place croutons spread with larks’ trail mixture between birds.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

Larks d la Taverney. — Singe and empty twenty- four larks, removing the necks and the claws ; eight or ten minutes before they are wanted melt 3oz. or 4oz. of fat bacon finely minced, in a saute-pan ; lay in the larks, and toss them sharply over the fire until they are firm, then drain off the fat, pour a glass of Madeira or sherry into the pan, and allow it to reduce over the fire. Now lift them off, pour over them about a gill and a half of strong and much reduced Espagnole sauce, and roll them in this to coat them well ; have ready two or three dozen olives turned and cooked in readiness, and also a bread croustade (as described in the chapter on timballes), UNCLASSED ENTREES. 115 arrange the larks round this, filling up the centre with the olives, pouring a spoonful or two of sauce round and over them, and, lastly, put tiny triangular croutons between each bird, spreading these with a mixture of the larks’ trail

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