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Ballotines of Larks

Bone the required quantity of larks, fill them with chicken forcemeat, place a truffle turned to a ball shape into each bird, and fold them round it. Tie each lark up in a small cloth and braise it in Madeira and mirepoix. Place a bed of mashed potatoes on a hot dish, take the cloth off the larks, arrange them over the center of the bed, reduce some Spanish sauce with essence of lark, pour it over the larks, and serve.