Cases of Larks or Snow Birds

Bone thoroughly one dozen snow birds or larks; put the intestines into a pan with grated fat pork, a few chicken livers and a few foies-gras parings, fry over a quick fire, season and mix in some mushroom peelings. When this preparation is cold, pound and press it through a sieve, then mix in with it twelve ounces of chopped and pounded fat pork, four ounces of chopped and pounded lean pork, pound all together and pass through a sieve. Take out a third part and divide the other two-thirds into twelve parts and fill the birds with them; roll them up into balls, range them on the bottom of a saucepan and brush over with a little melted game glaze (No. 398) and Madeira wine, cook them quickly for a few minutes to stiffen, then remove. Oil twelve small oval paper cases, having them an inch and a quarter wide by two inches long; drain and set them on the grater to stiffen in the oven; cover the bottoms and sides with a layer of the forcemeat (No. 73), set a bird on top of each case, range them on a small baking sheet, push into a slack oven and a few moments later baste the birds with a little melted game glaze (No. 398); remove them five minutes after, dress on a dish and brush over with some good reduced sauce.