Larks, Perigueux Sauce—Roasted

Roast without drawing, only removing the gizzard, singe and cover with very thin bards of fat pork and run a metal skewer through four of them, keeping them slightly apart so that the heat can penetrate between each one. They only require to be cooked from five to six minutes, then dress them on croutons of bread covered with liver forcemeat; remove the larding and pour over a Perigueux sauce with Madeira (No. 517).