Singe and empty twenty-four larks, removing the necks and the claws; eight or ten minutes before they are wanted melt 3oz. or 4oz. of fat bacon finely minced, in a saute-pan; lay in the larks, and toss them sharply over the fire until they are firm, then drain off the fat, pour a glass of Madeira or sherry into the pan, and allow it to reduce over the fire. Now lift them off, pour over them about a gill and a half of strong and much reduced Espagnole sauce, and roll them in this to coat them well; have ready two or three dozen olives turned and cooked in readiness, and also a bread croustade (as described in the chapter on timballes), arrange the larks round this, filling up the centre with the olives, pouring a spoonful or two of sauce round and over them, and, lastly, put tiny triangular croutons between each bird, spreading these with a mixture of the larks' trail mixed with a little foie gras, cayenne, butter, and lemon juice, and tossed over the fire for a few minutes. This dish can manifestly be varied ad infinitum.