The encyclopaedia of practical cookery

over the centre of the cake (see Fig. 1045), reduce some Spanish sauce with essence of Larks, pour it over the Larks, and serve. Broiled Larks. — (1) Truss and prepare the required quantity of Larks ; brush over with beaten egg, sprinkle with plenty of breadcrumbs, put them on a gridiron, and broil over a very clear fire. Toast some slices of bread, lay them on a hot dish, place the Larks on them, pour a little rich brown gravy round, and serve. (2) Stuff the birds with a mixture of finely-chopped parsley and butter seasoned with salt and pepper, tie up at both ends, lay them on a gridiron, and broil over a clear fire, turning occasionally. Cut as many slices of bread as there are Larks, and trim them to an oval shape, removing all the crusts ; put a large piece of butter or lard in a deep frying-pan over the fire, and when boiling put in the pieces of bread, and fry them until a bright golden brown, then drain, put them on a hot dish, and when the Larks are ready place one on each slice and serve quickly with a boat of butter sauce. For details respecting Culinary Processes, Utensils, Larks — continued. Chaudfroid of Lark Galantines. — Clean and bone the required quantity of Larks. Prepare some Lark forcemeat, mix in some chopped truffles, and stuff each Lark with a small piece of the forcemeat, making them a round shape. Butter the same quantity of dariole-moulds as there are Larks, place a Lark in each mould, breast downwards, stand the moulds in a saute-pan, pour a little water round them, put the pan in the oven, and bake the Larks till cooked. When done, take them out of the oven, and leave in the moulds till cold. Reduce some Spanish sauce with essence of Larks. Take the Larks out of the moulds, wipe and dip them in the sauce, then leave on a dish till the sauce is cold. Trim the same quantity of small minion fillets of chicken as there are Larks ; contise them with truffles and put them in the oven. Prepare a socle of fried bread cut so as to form three tiers, put it on a hot dish, dip the Larks in some more of the sauce, arrange them in rows, one above the other round the bread, place a contised fillet between each Lark, put a border of croft tons of meat jelly round the dish, garnish with chopped aspic jelly, and serve. See Contising. Essence of Larks. — Break the bones of some Larks, having first removed the meat, and put them in a stewpan with the trimmings, one onion stuck with two cloves, one carrot, a bunch of sweet herbs, a small quantity of grated nutmeg, and 1 pint of Madeira. Boil the above ingredients till the moisture has reduced to a glaze, then pour in 3qts. of broth. When boiling, skim the broth, move it to the side of the fire, and let it simmer for an hour and a half ; then strain the essence through a broth-napkin or a silk sieve. When a little cooled, strain off the fat, and put by for use. Pried Lark Cutlets. — Bone the required quantity of Larks, flatten them out as much as possible to the shape of cutlets, fill the hollows left by the bones with forcemeat, and sprinkle with salt and pepper ; put a piece of butter in a frying-pan, and fry the Larks in it. When cooked, place the Larks on a hot dish, pour over any sauce preferred, and serve.