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Larks in Aspic

Bone the required number of larks; fill them with liver forcemeat, wrap up each lark tightly in a small piece of muslin, braise in a rich stock, and put aside to cool. Line with aspic jelly as many small oblong moulds as there are larks, decorate the bottoms and sides with truffles and hard-boiled white of egg, and allow the jelly to set. Unwrap the larks, put one in each mould, fill up with aspic, and place in the ice-chest or other cool place to set. Unmould, dish up, garnish with parsley, and serve.