Larks in their Nests

Ingredients

• a dozen Larks
• sprinkle salt
• sprinkle pepper
• 2 or 3 table-spoonfuls of poultry livers
• buttered paper
• pour in a little strong gravy
• cover with slices of fat bacon

Method

1. 1

   Singe, clean, and bone the Larks, season with salt and pepper, and stuff with gratin forcemeat and chopped truffles.

2. 2

   Wrap in buttered paper, place in a buttered pan with gravy, cover with bacon, and bake.

3. 3

   Once cooked, cool, trim, glaze, and serve with artichoke bottoms and small balls of forcemeat.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 267. The excerpt below is the record exactly as published.

Larks in their Nests. — This fancy dish is attributed to Dubois, whose ingenuity and perseverance have added so much to the art of cookery. Singe, clean, and bone a dozen Larks, sprinkle salt and pepper inside, and stuff them AA'ith a gratin forcemeat, Avith a feAv chopped raw truffles and 2 or 3 table-spoonfuls of poultry livers ; fold the Larks to form a round, and Avrap each in a strip of buttered paper in such a manner that the shape shall be preserved ; put them in a buttered saute-pan, pour in a little strong gravy, cover Avith slices of fat baco

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