Chaudfroid of Larks

Bone two dozen clean larks; spread them open on the table and season; prepare a boned game forcemeat (No. 66), season highly and add to it a few spoonfuls of liver baking forcemeat (No. 64), and some of the fried lark intestines, also a few spoonfuls of raw, chopped truffles. Use this forcemeat for filling the birds, and roll them up into balls, sew them up with coarse thread, and cook for twenty minutes in a very little good, reduced stock, and covered over with fat pork; remove from the fire and cool them off in their own stock, then drain, unwrap, and trim each one neatly, and rounded. Take them up one by one, and dip them in a brown chaudfroid (No. 594), thickened properly on ice; lay them at once on a grate, and let the sauce harden in the ice-box. Pare the larks from any excess of sauce, cover with a light layer of jelly applied with a brush, and when this has become quite cold, dress them in a pyramid form on a cold dish, and surround with more jelly.