Liver Farce For Turban A La Bonanza

Cut up four ounces of any birds' livers into dice shapes and put these into a saute pan with one ounce of butter, two fresh chopped mushrooms, one eschalot, a pinch of salt, one bayleaf, and a sprig of thyme and parsley; fry for four or five minutes, then pound till smooth, and rub through a wire sieve.

Farce Fob Tubban A La Bonanza

Pound four ounces of lean cooked tongue or ham and ten ounces of veal or rabbit till quite smooth, then mix with two tablespoonfuls of thick Soubise sauce (vol. i.), a dust of coralline pepper, half a wineglassful of sherry, and two whole eggs; rub through a wire sieve, then mix with the puree of liver, twelve blanched and shredded pistachio nuts, two shredded truffles, and two shredded button mushrooms, and use.

Larks In Baskets Mauviettes En Corbeilles

Farce some boned larks with beef farce, prepared as in recipe 'Little Creams of Beef; make a little well inside each with the finger, occasionally dipping the latter in hot water; place inside the spaces thus formed a little slice of blanched beef marrow (vol. i.) that is masked over with a little finely-chopped parsley; close the farce well over this, and place the larks in little bands of buttered paper, and put them in a saute pan between two pieces of fat bacon to cook for about fifteen minutes. Then remove the paper and place the larks in little short paste cases (see recipe 'Little Croustades with Calf's Brains'), and add a little sauce sufficient to reach to the top of the breast. Then with a forcing bag and pipe cover the bird entirely with some of the beef farce, smooth it over with a wet warm knife, and ornament the edges of the basket with a little white farce (see vol. i.) in the shape of peas, using a bag and small pipe for the purpose; place the cases in a moderate oven with a buttered paper over, and cook for about fifteen minutes. Have the heads and feet cleansed and cooked as for 'Larks a la Reyniere,' and put on top of the farce, and garnish with handles of paste made from the remains of the paste used for the baskets; then dish up on a paper, one to each person, and serve. These can also be served cold.

Sauce For Larks In Baskets

Put into a stewpan the bones from the birds, half a pint of good Brown sauce (vol. i.), with half an ounce of glaze, a wineglassful of sherry, a quarter-pint Tomato sauce (vol. i.), and a pinch of castor sugar; boil down for about fifteen minutes; keep skimmed while boiling, then tammy, and use.

Larks A La Cologne - Mauviettes A La Cologne

Take some fresh boned larks and place a piece of Maitre d'Hotel Butter (vol. i.), about the size of a Spanish nut, inside each, with a raw bearded oyster; roll up each lark, tie them with a piece of string, put them into a buttered saute pan, with a little hot butter, and place in a quick oven for about eight minutes, then take up and remove the strings. Butter some little quenelle moulds and fill them with chicken or rabbit farce, prepared as in vol. i. page 37; make a little well in the centre of each with the finger (which should be dipped in hot water), and in the spaces thus formed place the larks with a saltspoonful of gravy prepared as below; cover up with more farce, and place the quenelles in a saute pan; cover them with boiling light stock, set the pan on the stove, and watch the stock reboil, then draw the pan aside and let the quenelles poach for about ten minutes. Take up, turn out the quenelles, and dish them on a border of potato (vol. i.), with little stamped-out rounds of hot cooked tongue or ham between each; brush the quenelles over with a little thin warm glaze, sprinkle them with a little finely-chopped truffle, and garnish with peas or any other nice vegetable in the centre and between the quenelles. Pour round the base the sauce as below. and serve hot.