Mauviettes a la Parmentiev

Ingredients

• 6 to 8 larks
• 4 oz. bacon
• 1 carrot
• 1 onion
• 1 bay-leaf
• 1 small bouquet garni (No. 2)
• 1 stalk of celery (white)
• seasoning
• 2 oz. butter
• ½ lb. puff-paste
• 1 egg
• 2 large potatoes

Method

1. 1

   Chop celery finely, season, and fill the larks.

2. 2

   Bard and truss them on a bed of bacon, carrot, and onion.

3. 3

   Add butter and bouquet garni, cook in a hot oven for twenty minutes, and baste frequently.

4. 4

   Let cool, wrap in puff-paste, brush with egg, and bake for fifteen minutes.

5. 5

   Fry potatoes until golden and arrange them as a nest on a hot dish, placing the baked larks in the center.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 304. The excerpt below is the record exactly as published.

Mauviettes a la Parmentiev. — 6 to 8 larks, boned, 4 oz. bacon, 1 carrot, 1 onion, 1 bay-leaf, 1 small bouquet garni (No. 2), 1 stalk of celery {white), seasoning , hording -bacon, 2 oz. butter, ^ lb. puff-pciste, 1 egg, 2 large potatoes

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