Stuffed Larks in Croustade
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 273. The excerpt below is the record exactly as published.
Stuffed Larks in Croustade.— Bone some Larks and stuff them with a fat-liver forcemeat, roll up round, and put them separately into small moulds, and bake. Shape a round croustade about Gin. across out of some crumb of bread, and fry it in boiling fat till of a light golden colour. When the Larks are cooked, take them out of the moulds Fig. 1048. Stuffed Larks in Croustade. and arrange in the croustade (see Fig. 1048). Pour over some Spanish sauce reduced with essence of Larks and serve with the remainder in a sauceboat. Garnish round the dish with fat-liver forcemeat croquettes and parsley sprays
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