Salmis of Larks
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 108. The excerpt below is the record exactly as published.
Salmis of larks. Rognon de veau rôti. Roast calf’s kidney. Épinards au jus. Stewed spinach. Tartelettes à la vanille. Vanilla tartlets. Salmis of larks. Roast your larks, cut off their heads, and draw them ; pound all the trail (except the gizzards) in a mortar with two or three of the larks, stir in a little stock, pass through a tammy, season with salt, coarse black pepper, and lemon-juice; warm the larks in this sauce, but do not let them boil, and serve garnished with sippets of fried bread
Cook this with the app: pantry check, scaling, and the assistant.