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Roasted Larks

Clean and prepare the larks, tie them up in thin slices of fat bacon and then in vine leaves, and roast in front of a clear fire, basting frequently with butter and turning the spit very rapidly. Serve hot. Lark Scallops on a Croustade Cut the fillets from about fifteen larks; place them in a sautepan with a piece of butter, dust with salt and pepper and fry them. When cooked, drain and let them cool. Slice the same quantity of truffles as there are larks. Reduce some partridge chaurroid sauce with a little essence of larks and mix it with the cooked fillets of larks and the sliced truffles. Prepare a fried bread croustade, put it on a hot dish, arrange the scollops on it in the shape of a pyramid, garnish the dish with croutons of aspic jelly, and serve.