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Lark Pie

(Pithiviers.) This is a celebrated pie, eaten only at this French town, but an excellent imitation can be made in this country, using our own reed birds. Line a dish with puff paste, bake it 10 minutes to color it, and allow it to rise, cover this with a layer of sausage meat, and fill it with 12 fine birds, stuffed with a forcemeat containing truffles, then cover them with another layer of sausage meat, and another of paste. Paint the outside with yolk of egg to give a fine glaze, and bake it 1 1/2 hours. A hole left in the centre must now be filled, pouring in a cup of melted aspic jelly, flavored with a little wine, and the pie served cold.