Bone the larks ; dress the pie-crust ; put the farce
in the bottom and the birds over the farce ; then fill
the paste Avith farce, close the pie, but leave a little hole
at the top to prevent the crust from breaking. Let it be
cooked of a lio'ht-brown colour. When done, take it out
of the oven, take off likewise the top crust or cover ; then
pour a hnanciere ragout into the pie, after you have drained
the fat, if there is an}^ Do not put the top crust on again ;
send up hot with high seasoning, which brown entrees require
more than white ones.
40. Caisses of Larks.
Bone the larks, and stuff them with line farce. Have
ready small paper cases dipped into warm oil. Give the
larks a round shape, put into the cases some of the farce, and
place over this the larks. Next, put them on a false bottom
with some buttered paper over them, for fear they should
dry while baking. When baked enough, dish them. If there
is room enough, pour into the cases a little Spanish sauce
(p. 347) and lemon-juice. You must be very careful to drain
out all the fat.
41. Larks in Croustade.
This dish would find few admirers, as birds in eroustade,
and even hot raised pies, are very seldom called for. The
gentry of this country like to see what they are eating;
they fear to meet with something they do not like in a hot
raised pie, which they seldom touch. The reason of it is
obvious, and justifies their aversion : the aforesaid hot pics
being generally economical entrees, made of. legs or other
266 THE THOBOUOH GOOD COOK.
inferior parts of either fowl or game, and not of tlie fillets.
Larks for croiistades must be done beforehand. Put the birds
into croustades fried of a light brown, the inside j)art of
which take out with a cutter; into the vacuity put first a
little farce, and the lark over it. Keep the birds hot till you
serve up.
42. Larks au Gratiu.
Take eighteen larks, as fat as possible : pick and bone
them ; next, season them with salt and j^epper, and stuff
them with a farce fine, or a farce a quenelles ; the former,
however, is preferable. Dish them nicely, and put some of
the farce into the dish. Insert slices of fried bread, cut
whimsically, between the birds. When the larks are laid
all round the dish, put into the middle any that may
be left ; these latter are to be raised higher than the
rest. Cover the whole with layers of bacon, and leave it
in the oven for twenty minutes✪ Larks au Gratiu. Then take off the bacon,
drain the fat, and serve up with a Spanish sauce (p. 347)
of a nice colour, and well seasoned.
43. To Roast Larks and Wheatears.
When well cleaned, dip them in yolk of egg, and roll
them in bread-crumbs. Put a small bit of butter in each
bird. Spit on a lark-spit, and fasten that to the spit. Baste
with plenty of good butter, which is most essential in
roasting all the smaller birds. Strew sifted bread-crumbs
over the birds as the}^ roast. From twelve to fifteen minutes
will do them✪ To Roast Larks and Wheatears. Serve fried bread-crumbs, and garnish with
fried crumbs or crisp parsley.
Some good cooks put a thin, small slice of bacon between
the birds when they are spitted, to nourish them. This is
a good practice.
POULTRY, GAME, ETC. 267
44. Stewed Quails. ✪ Stewed Quails
Page 150 · 3 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bone the larks ; dress the pie-crust ; put the farce in the bottom and the birds over the farce ; then fill the paste Avith farce, close the pie, but leave a little hole at the top to prevent the crust from breaking. Let it be cooked of a light-brown colour. When done, take it out of the oven, take off likewise the top crust or cover ; then pour a financiere ragout into the pie, after you have drained the fat, if there is any Do not put the top crust on again ; send up hot with high seasoning, which brown entrees require more than white ones.
40. Caisses of Larks.
Bone the larks, and stuff them with line farce. Have ready small paper cases dipped into warm oil. Give the larks a round shape, put into the cases some of the farce, and place over this the larks. Next, put them on a false bottom with some buttered paper over them, for fear they should dry while baking. When baked enough, dish them. If there is room enough, pour into the cases a little Spanish sauce (p. 347) and lemon-juice. You must be very careful to drain out all the fat.
41. Larks in Croustade.
This dish would find few admirers, as birds in croustade, and even hot raised pies, are very seldom called for. The gentry of this country like to see what they are eating; they fear to meet with something they do not like in a hot raised pie, which they seldom touch. The reason of it is obvious, and justifies their aversion : the aforesaid hot pics being generally economical entrees, made of. legs or other
inferior parts of either fowl or game, and not of tlie fillets. Larks for croustades must be done beforehand. Put the birds into croustades fried of a light brown, the inside part of which take out with a cutter; into the vacuity put first a little farce, and the lark over it. Keep the birds hot till you serve up.
42. Larks au Gratiu.
Take eighteen larks, as fat as possible : pick and bone them ; next, season them with salt and pepper, and stuff them with a farce fine, or a farce a quenelles ; the former, however, is preferable. Dish them nicely, and put some of the farce into the dish. Insert slices of fried bread, cut whimsically, between the birds. When the larks are laid all round the dish, put into the middle any that may be left ; these latter are to be raised higher than the rest. Cover the whole with layers of bacon, and leave it in the oven for twenty minutes. Then take off the bacon, drain the fat, and serve up with a Spanish sauce (p. 347) of a nice colour, and well seasoned.
43. To Roast Larks and Wheatears.
When well cleaned, dip them in yolk of egg, and roll them in bread-crumbs. Put a small bit of butter in each bird. Spit on a lark-spit, and fasten that to the spit. Baste with plenty of good butter, which is most essential in roasting all the smaller birds. Strew sifted bread-crumbs over the birds as they roast. From twelve to fifteen minutes will do them. Serve fried bread-crumbs, and garnish with fried crumbs or crisp parsley.
Some good cooks put a thin, small slice of bacon between the birds when they are spitted, to nourish them. This is a good practice.
44. Stewed Quails.
Records on this page
Larks au GratiuTo Roast Larks and WheatearsStewed Quails