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Larks, Croustade Of

Bone a dozen and a half larks, cut off the legs and heads, open, season them slightly, and put a small piece of veal forcemeat and a truffle into each bird, roll the larks up to a ball-shape, put them into a pie-dish, season them slightly with salt and pepper, and pour three ounces of clarified butter over them; then bake in a hot oven for a quarter of an hour. Dish them in a fried bread croustade prepared as follows. Cut the crust from a stale loaf, about eight inches long, scoop it out in the centre, and fry it in very hot lard till it is brightly browned; drain and dry it, and stick it in the middle of the dish, with a paste made of white of egg and flour. Before putting the larks into it, put it in the oven for a few minutes to get hot. Garnish with stewed mushrooms and aspic jelly, and send a pint of good brown sauce to table in a tureen. Probable cost of larks, 1s. 6d. per dozen. Sufficient for half a dozen persons.