Mauviettes aux Nouillettes

Ingredients

• 18 fat larks
• mirepoix
• 2 truffles
• i table-spoonful Indian chutney
• J lb. chicken farce
• i oz,. butter
• i terrine or tin foie gras naturel
• 2 oz. ham
• i glass port wine
• i gill demi-glace
• i teaspoonful red currant jelly
• J lb. Nouille paste
• seasoning

Method

1. 1

   Bone the larks, season, and coat with chicken farce.

2. 2

   Braize on mirepoix, glaze, and cool.

3. 3

   Prepare sauce with mirepoix, demi-glace, port wine, and chutney.

4. 4

   Make a border of nouille paste, bake, and fill with fried nouilles mixed with ham.

5. 5

   Dress larks on top and serve with sauce.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 72. The excerpt below is the record exactly as published.

Mauviettes aux Nouillettes. (Braised Larks with Small Nouilles.) 18 fat larks, mirepoix, 2 truffles, i table-spoonful Indian chutney, J lb. chicken farce, i oz,. butter, i terrine or tin foie gras naturel, 2 oz. ham, i glass port wine, i gill demi-glace, i teaspoonful red currant jelly, J lb. Nouille paste (see page 28), seasoning

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