LARK
The common lark is seldom eaten in this country, but in Europe it is looked upon as a wholesome and delicate game bird. In France it is most popular in the lark-pie which has helped to make the reputation of the city of Pithiviers.
Recipes that use lark
15 dishes across the Historical Foodie library call for lark.
The Epicurean · 15
- No. 2081 Larks a la Marechale Aviates a la Marechale
- No. 2082 Larks Broiled Alouettes Grillees
- No. 2084 Larks with Rice Mauviettes au Riz
- No. 2230 Cases of Larks or Snow Birds Caisses d'Alouettes
- No. 2427 Ballotines of Squabs a la Madison Ballotines de Pigeonneaux a la Madison
- No. 2454 Chaudfroid of Larks Chaudfroid de Mauviettes
- No. 2491 Galantines of Partridges a la Clementine Galantines de Perdreaux a la Clementine
- No. 2494 Galantine of Pheasant a la Lorenzo Galantine de Faisan a la Lorenzo
- No. 2495 Galantine of Pheasant Cut Up Galantine de Faisan Decoupee
- No. 2569 Woodcock Pie Pate de Becasses
- No. 2599 Terrine of Larks Terrine de Mauviettes
- No. 2601 Terrine of Plovers and Larks Terrine de Pluviers et Mauviettes
- No. 281 Puree of Reedbirds or Larks with Chestnuts Puree d'Ortolans ou d'Alouettes aux Marrons
- No. 51 To Prepare Croutons for Soups, Roasts, Vegetables, Eggs, Etc. (pour Preparer les Croutons Pour les Soupes, Rotis, Legumes Œufs, etc.
- No. 52 To Prepare Hollow Crusts Pour Preparer les Croutes Creuses