(2081). Larks A La Marechale (Mauviettes A La Marechalel)

Bone and stuff about fifteen larks with a baking forcemeat (No. 81) mixed with a little raw forcemeat (No. 91) and chopped truffles. Form these into ball-shapes and wrap each one in a small piece of cloth; tie them up tight and cook in a very little clear stock ( No. 194a); drain off to tighten the cloth. When cold, unwrap the birds and pare; lay each one inside of a large head of cepes or fresh mushrooms previously scooped out with a vegetable spoon. Lay these in a sautoir, pour over some hot butter and cook for ten minutes on a bright fire while covered, then baste with a few .spoonfuls of half-glaze sauce (No. 413), cook again for seven or eight minutes on a slow fire, remove them with a pallet and dress on a dish; add two spoonfuls of Madeira wine to their broth and thicken it with a little half-glaze sauce (No. 413), reduce for two minutes and then pour into the dish.

(2082). Larks Broiled (Alouettes Grillees)

Take the larks well cleaned and picked, split them lengthways through the back, season and broil; three to five minutes suffice to cook them. Dress on canapes made of toasted oblongs of bread-crumbs, covet with game fumet (No. 397) made with quail and espagnole sauce (No. 414) that has been Liberally buttered, then serve.

(2083). Larks, Perigueux Sauce - Roasted (Alouettes Roties Sauce Pengueux)

Roast without drawing, only removing the gizzard, singe and cover with very thin bards of fat pork and run a metal skewer through four of them, keeping them slightly apart so that the heat can penetrate between each one. They only require to be cooked from five to six minutes, then dress them on croutons of bread covered with liver forcemeat; remove the larding and pour over a Perigueux sauce with Madeira (No. 517).

(2084). Larks With Rice (Mauviettes Au Riz)

Singe, draw and bone about fifteen fine larks; spread them out on the table to season and lay in each one a ball of game quenelle forcemeat (No. 91) mixed with baking forcemeat (No.81) and a part of their own intestines, cooked, pounded and rubbed through a sieve; form the birds into ball-shapes and sew them up, then lay them in a saucepan with butter or melted fat pork; season and fry quickly for seven or eight minutes while turning them over: now remove them from the pan, leaving in the fat, and into this add two spoonfuls of chopped onions; fry and mix with it three or four spoonfuls of chopped raw ham; fry together for two minutes longer, then put in three gills of good picked rice without previously washing it; heat well while stirring and moisten with a quart of good unskimmed broth (No. 194a). After this has boiled for fifteen minutes, or when the rice begins to soften add the untrussed larks, a pinch of prepared red pepper (No. 168), a garnished bunch of parsley (No. 123) and two spoonfuls of tomato puree (No. 730); cook both rice and larks moderately and finish by incorporating into it a generous piece of butter divided into small pats.

Dress in a deep dish and pour over two spoonfuls of half-glaze sauce (No. 413) and tomato sauce (No. 549).