No. 2082
Larks Broiled
Alouettes Grillees
Take the larks well cleaned and picked, split them lengthways through the back, season and broil; three to five minutes suffice to cook them. Dress on canapés made of toasted oblongs of bread-crumbs, cover with game fumet (No. 397) made with quail and espagnole sauce (No. 414) that has been liberally buttered, then serve.