Mauviettes Farcies a la Madrid

Ingredients

• 6 larks
• 2 eggs
• 2½ oz. butter
• 2 oz. soft bread-crumbs
• 1 oz. chopped ham
• ⅛ teaspoonful curry-paste
• 3 oz. lean veal
• ½ leek
• ½ head celery
• 1 small carrot
• 1 small onion
• 1 bouquet garni (No. 2)
• ½ gill white wine or sherry
• ½ pint broion sauce (No. 236)
• meat glaze (No. 247)
• pepper and salt
• fried parsley
• 6 paper cases

Method

1. 1

   Pound the veal and ham in a mortar till fine; add curry-paste, butter, bread-crumbs, and eggs; mix well and rub through a sieve.

2. 2

   Fill the boned larks with this mixture using a forcing-bag, wrap in muslin, and tie.

3. 3

   Fry the chopped carcass of the birds with carrot, onion, leek, and celery in butter for ten minutes, then add the larks and moisten with white wine.

4. 4

   Cook in the oven for about half an hour, basting occasionally.

5. 5

   When cooked, unwrap the birds, brush with meat glaze, and keep hot.

6. 6

   Skim fat from the pan, add brown sauce and stock, simmer, strain, and serve with the larks.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 306. The excerpt below is the record exactly as published.

Mauviettes Farcies a la Madrid. — 6 larks, boned, 2 eggs, 2^ oz. butter, 2 oz. soft bread-crumbs, 1 oz. chopped ham, •g- teaspoonful curry-paste, 3 oz. lean veal, ^ leek, ^ head celery, 1 small carrot, 1 small onion, 1 bouquet garni (No. 2), \ gill white wine or sherry, \ pint broion sauce (No. 236), meat glaze (No. 247), pepper and salt, fried parsley, 6 paper cases

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