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Chaudfroid of Lark Galantines

Clean and bone the required quantity of larks. Prepare some lark forcemeat, mix in some truffles and stuff each lark with a small piece of the forcemeat. Butter the same quantity of dariole-moulds as there are larks, put one in each mould, breast downward, stand the moulds in a sautepan, pour a little water round them, place the pan in the oven and bake the larks until cooked. Reduce some Spanish sauce with essence of lark. Unmould the larks, wipe and dip them in the sauce, then leave on a dish until it is cold. Trim the same quantity of small minions of chicken as there are larks, contise them with truffles and put them in the oven. Prepare a socle of fried bread cut so as to form three tiers, place it on a hot dish, put the larks in some more of the sauce, arrange them in rows one above the other, place a contised fillet between each lark. and a border of croutons of meat jelly round the dish; garnish with chopped aspic jelly, and serve.

Chaudfroid of Partridges with Truffles Cut the breasts off five or six cold roasted partridges, divide each into three pieces, and trim the skin and pinion bones off. Prepare some chaudfroid sauce with two-thirds of brown sauce and one-third aspic jelly. Dip the pieces of partridge in the sauce, lay them on a dish and leave them till cool. Prepare a wooden stand with steps, mask it with fat, and fix it on a dish, placing on top a small subject cast in fat or stearine. Arrange the side fillets of the breast on the lower step, upright and overlapping, and surround them with a circle of chopped aspic; put the middle pieces of the breast on the upper step. Garnish the base of the stand with some small folded paper cases each filled with a small glazed truffle, and serve.