Mauviettes A La Favre

Bone the larks, put a large oyster into each bird, truss the latter into shape for roasting, skewering a slitted slice of fat bacon over each little breast, and place each bird on a well-washed and dried mushroom, previously seasoned with black pepper, salt, and a morsel of butter; cook the birds and the mushrooms on a buttered baking tin in the oven for fifteen minutes; have ready little rounds of buttered toast seasoned with pepper and salt, set each of these into a paper case previously oiled and dried, then place the mushrooms and the birds on this toast, pour a little maitre d'hotel butter mixed with the warmed oyster liquor over each bird, and serve with seasoned watercress in the centre, one bird per guest.

Mauviettes En Caisses

Bone as many larks as you require, and prepare a farce as follows: For each lark take ½oz. lean veal, ¼oz. minced ham, a few drops of essence of anchovy, ¼oz. of fresh butter, a teapoonful of freshly made and sifted breadcrumbs, pepper and salt to taste; pound it together to a paste, and then rub it all through a wire sieve. Mix either some mushrooms or some dice of foie gras with this mixture, and fill the birds back into shape by means of a bag and forcing pipe; tie them into shape with a broad tape or a piece of muslin, and stew them gently in half a pint of stock made with the bones, etc., of the larks (to which you have added a gill of good strong brown stock, and a gill of sherry) in a covered pan for half an hour, basting them now and again. Then lift them out, brush them over with liquid glaze and crisp in the oven for a minute or so. Place a thick slice of tongue, heated in a little stock and wine, at the bottom of some piled and dried paper cases, and set the larks on this, add a little of the sauce round, but not over, them, and serve.

If preferred, the same farce as was given for the ballotines de volaille may be used for the larks, or pate de foie gras rubbed through a sieve can be used.

They may also be cooked after tieing them up in a band of buttered paper, on a buttered baking tin, for twelve or fifteen minutes, then glazed in the oven, as above, and set in the cases on a little bed of cooked farce, and garnished with sliced truffle, etc.