Larks a la Marechale

Bone and stuff about fifteen larks with a baking forcemeat (No. 81) mixed with a little raw forcemeat (No. 91) and chopped truffles. Form these into ball-shapes and wrap each one in a small piece of cloth; tie them up tight and cook in a very little clear stock (No. 194a); drain off to tighten the cloth. When cold, unwrap the birds and pare; lay each one inside of a large head of cepes or fresh mushrooms previously scooped out with a vegetable spoon. Lay these in a sautour, pour over some hot butter and cook for ten minutes on a bright fire while covered, then baste with a few spoonfuls of half-glaze sauce (No. 413), cook again for seven or eight minutes on a slow fire, remove them with a pallet and dress on a dish; and two spoonfuls of Madeira wine to their broth and thicken it with a little half-glaze sauce (No. 413), reduce for two minutes and then pour into the dish.