Mauviettes a V Aspic

Ingredients

• Bone from eight to twenty larks
• fill them with liver farce
• Line as many small oblong moulds with aspic jelly
• decorate the bottom and sides with truffles
• hard-boiled white of egg
• a few leaves of tarragon
• and chervil

Method

1. 1

   Bone the larks, wrap each tightly in a small piece of muslin, braise in a rich stock, and put to cool.

2. 2

   Line small oblong moulds with aspic jelly, decorate with truffles and hard-boiled white of egg, and a few leaves of tarragon and chervil.

3. 3

   Allow the decoction to set.

4. 4

   Unwrap the larks, put one in each mould, fill up the rest with aspic, and place on the ice to set.

5. 5

   Unmould, dish up, garnish with parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 344. The excerpt below is the record exactly as published.

Mauviettes a V Aspic. — Bone from eight to twenty larks, fill them with liver farce (No. 406), wrap up each lark tightly in a small piece of muslin, braise in a rich stock, and put to cool. Line as many small oblong moulds as there are larks with aspic jelly, decorate the bottom and sides with truffles and hard-boiled white of egg, also a few leaves of tarragon and chervil

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