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Lark Patties

Clean and bone the required quantity of larks, open and season them slightly; mix some forcemeat with a little chopped truffles, place a little in each lark and roll them up in a round shape. Line some small pie-moulds with short paste, put a layer of forcemeat at the bottom of each mould, then the larks, spread another thin layer of forcemeat on the top, cover the patties with short paste, pinching the edges to make them stick, egg the tops, then put a round of puff paste on each. Egg the tops once more and place the patties in a hot oven to bake for twenty minutes. When they are cooked cut off the covers and pour in one tablespoonful of Spanish sauce, reduced with a little essence of lark, place the covers on again and serve while they are hot. Larks, Portuguese Style Single, clean, bone and cut the wings and legs off one dozen larks, place the bones and trimmings in a stewpan with a small carrot and a small onion cut into slices a bay leaf, a few cloves, a bunch of parsley, and cover the bottom of the stewpan with some sherry wine; allow this to reduce, then moisten with good gravy; let all simmer gently for an hour, then strain it. Prepare a chicken forcemeat and place it in a biscuit bag, also have cooked a dozen small black truffles, as round as possible, and no larger than an olive. Stuff the larks with the forcemeat and put in the center of them a small round truffle, roll the larks very neatly and wrap each in a piece of muslin, and tie with a string. Put them into a stewpan with some bacon over the bottom, and pour in a little strong gravy as above, and bake them in a hot oven for thirty minutes. Meanwhile prepare and cook one dozen mushrooms, take half a pint of Spanish sauce and place it in a sautepan with the same quantity of tomato sauce, six tablespoonfuls of gravy and a little essence of lark, reduced to half-glaze. Shape the mushrooms with a plain round cutter, arrange them in a sautepan, unwrap and place one on each lark, sticking them with the remains of the chicken forcemeat, cover and place in the oven for a few minutes. Sauce them, dress them on a plain border made from chicken forcemeat or mashed potatoes, and pile in the center some rice cooked with white stock. Put a little of the sauce over the larks, and serve the remainder in a sauceboat.