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Two Bay-leaves (Little Parsley)

A little Parsley.

Marjoram. Thyme. Salt. Six Truffles, chopped fine.

Three hard-boiled Eggs (yolks).

First bone the larks, being careful not to break them. Then cut the bacon into small pieces, put it in a sautépan with the shalot, garlic, and flavouring: let it fry until brown; add the liver cut in pieces, and cook over the fire until brown, but not too much cooked. Put the contents of the sautépan into a mortar and pound it, then pass it through a wire sieve, return again to the mortar, and add the yolks of egg. When well mixed, add the truffles , and stuff each lark to resemble it natural shape. Oil some paper cases, and put each lark in a case. Brush over with salad oil and put in the oven until they are just cooked.

Put the bones of the larks, half a pint of good stock, and one glass of Marsala, into a stewpan, and reduce it all to one gill. When the larks are cooked , put a spoonful of this sauce over each.