Terrine of Larks

Bone two or three dozen larks: season, cook a part of the intestines with fat pork and then pass them through a sieve. Prepare a pound and a half of chopped galantine forcemeat (No. 66), place it in a vessel and mix in with it a few spoonfuls of cooked fine herbs (No. 385), chopped truffles and the intestine pulp. Spread the larks on the table and lay in each one a forcemeat ball. Line a terrine used for cooking and proceed to fill it exactly as described for terrine of ducks' liver a l'Aquitaine (No. 2596). Bake slowly for an hour and a quarter; let it cool, pressing it slightly half an hour after it leaves the oven; when cold garnish with jelly.