Sauce For Larks A La Cologne

Take three-quarters of a pint of Brown sauce (vol. i.), a teaspoonful of Bovril, a wineglassful of sherry, one or two fresh mushrooms, the oyster liquor and beards, and a pinch of castor sugar; reduce these a quarter-part, keeping it skimmed while boiling, then tammy, and use.

Gravy For Inside Quenelles

Take one ounce of good glaze, one wineglassful of sherry, and two well-washed fresh mushrooms chopped fine, boil together for about ten minutes, set aside till cold, then use.

Larks A La Reyniere Mauviettes A La Reyniere

Take some boned larks and farce them with a little pate de foie gras, then put each in a small band of buttered paper and tie them up; butter a stewpan and put in it a slice or two of carrot, onion, turnip, leek, celery, a bunch of herbs, such as thyme, parsley, and bayleaf, and a few peppercorns; place the larks on these vegetables, put a buttered paper over them, and fry for about five minutes; add a quarter-pint of stock, place the pan in the oven for ten minutes, then take up the larks and remove the paper. Butter some little hexagon dariol moulds, sprinkle them with chopped truffle and then line them with beef farce (see vol. i. page 36), using a forcing bag and pipe for the purpose; make a little well in the centre of each with the finger, which should be occasionally dipped in hot water, place a lark in the space thus formed and cover over with more farce. Place a piece of paper in the bottom of a stewpan, on which put the dariols; pour in boiling water until it reaches to three-quarters the depth of the moulds, watch it reboil, then draw the pan to the side of the stove and poach for about fifteen minutes; turn out the dariols on to a border of farce (vol. i.), pour the sauce over them, and place the prepared heads and feet of the larks on the top of the portions, as in engraving, and serve for an entree for dinner. To cook the head and feet of the birds cleanse them, place them in a buttered paper, put to cook in the oven for ten to twelve minutes, and just before serving brush over with a little warm glaze.

Larks A La Czarina - Mauviettes A La Czarina

Pick, cleanse, and bone some larks, leaving the heads with the necks on, but removing the eyes, cut the bone from the leg3, and then with a forcing bag and plain pipe farce them from the back of the neck with the preparation prepared as below, close the farce well in and make the bird into a nice plump shape, arranging the head at the top so that it stands upright; dip the birds into fine flour and brush them over with whole beaten-up raw egg, wrap each in a very thin piece of pork caul, brush each again with whole beaten-up egg, then take the birds in the hand and press some freshly-made white breadcrumbs well to them and make them resemble the shape of small pears. Place them in a frying basket, and fry in clean boiling fat for six to eight minutes, when they should be a pretty golden colour; take up and arrange them in a ring on a potato border (vol. i.), and serve with peas or any other vegetable in the centre, and Czarina sauce round the base for an entree for dinner. It should be served very hot.