Mauviettes en Caisse a la Lucullus

Ingredients

• Larks, according to number wanted
• Half a pound of Calf's Liver
• Quarter of a pound of Bacon
• Two Shalots
• One clove of Garlic
• Twelve whole Peppers
• Six Cloves
• Two Bay-leaves
• A little Parsley
• Marjoram
• Thyme
• Salt
• Six Truffles, chopped fine
• Three hard-boiled Eggs (yolks)

Method

1. 1

   Bone the larks, fry bacon with shalot, garlic, and seasonings until brown.

2. 2

   Add liver, cook until brown, pound, and mix with egg yolks.

3. 3

   Stuff larks, place in oiled paper cases, brush with oil, and bake until cooked.

4. 4

   Reduce lark bones with stock and Marsala to make sauce.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 35. The excerpt below is the record exactly as published.

Mauviettes en Caisse a la Lucullus. Ingredients. Larks, according to number wanted. Half a pound of Calf s Liver. Quarter of a pound of Bacon. Two Shalots. One clove of Garlic. Twelve whole Peppers. Six Cloves. Two Bay-leaves. A little Parsley. Marjoram. Thyme. Salt. Six Truffles, chopped fine. Three hard-boiled Eggs (yolks)

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