The encyclopaedia of practical cookery

Bake the pie in a moderate oven for one hour ; when done, slip it on to a hot dish, make a circular incision in the For details respecting Culinary Processes, Utensils, Sauces, d:c., referred to, see under their special heads. Larks — con tinned. centre, removing the top, and through this opening take out the bacon ; pour inside a little thickened brown gravy that has been reduced with wine, put the cover on again, and serve. Lark Pudding. — Prepare six or eight Larks ; roll two or three very thin and very small beef-steaks round small pieces of fat. Make a common suet crust, roll it out, and line a pudding-basin with some of it. Put in the Larks and the rolled steaks, pour in a small quantity of water, cover with another piece of paste, pinch the edges together, tie a floured cloth over, and boil for three hours. Lark Raised Pie served Hot. — Clean, remove the gizzards, and cut off the necks and legs from two-dozen-and-a-lialf Larks; sprinkle with a little pepper and salt, put them in a saute-pan with a little butter, and cook. Line a buttered entree-mould with short-paste, fill it with flour, put a paste cover on the top, pinch the edges together, dip a pastebrush in beaten egg, glaze the top of the pie with it, and bake the crust ; when done, cut out the cover tin. inside the edge, and shake the flour well out ; take the crust out of the mould, brush it inside and out with beaten egg, and dry in the oven for four or five minutes. Drain the Larks when cooked, put them in the crust, finishing with a circle of them set close together, breast outwards, round the top of the pie, and fill the centre with turned mushrooms ; Fig. 1047. Lark Raised Pie. reduce some Spanish sauce with essence of Larks, pour it in the pie, and serve. See Fig. 1047. Lark Scallops in a Croustade. — Cut the fillets off about thirty Larks; put them in a saute-pan with a piece of butter, sprinkle with pepper and salt, and fry them. Drain when cooked, and let them cool. Slice the same quantity of truffles as there are Larks. Reduce some partridge chaudfroid sauce with a little essence of Larks, and mix with it the cooked fillets of Lark and the sliced truffles. Prepare a fried bread croustade, put it on a hot dish, arrange the scallops on it, raising them in a pyramid shape, garnish the dish with croutons of aspic jelly, and serve. Lark Soup. — Boil lOoz. of washed rice in broth till reduced to puree, adding occasionally a little more broth to keep it thin. Singe, draw, and clean three dozen Larks, fry them in a stewpan, sprinkle with pepper and salt, let them cool, then remove their fillets, and trim them neatly. With the bones and trimmings of the Larks prepare a little stock ; when made, pass it through a fine hair sieve into the rice puree. Put the fillets in the soup, warm them up again, then pour all into a hot dish ; add 1 pinch of chopped green mint, the juice of two pomegranates, and serve.