Comprising Larks, d la Minute. & la Chipolata.

Larks, with Fine-herbs.

with Truffles, d l' ltalie'nne.

1051. Larks, A La Minute

Cut off the legs, and pick out the gizzards with the point of a small knife; then place the larks in a deep sautapan previously spread with butter; season with pepper and salt, and fry them over a brisk fire until they have acquired a brown color, and are nearly done; all the grease must be poured off, and a large gravy-spoonful of Espagnole sauce, half a pottle of mushrooms, a small piece of glaze, a pat of butter, and the juice of half a lemon, should then be added; toss them over the stove-fire until the whole is well mixed, then dish up the larks with fried croutons of bread round them, pour the mushrooms and sauce over the entree, and serve.

1052. Larks, A La Chipolata

Prepare and fry the larks as directed in the foregoing case, and when done, pour off the grease, and add some Ghipolata ragout (No. 190); toss and simmer this over the stove-fire for five minutes, then dish up eight of the larks upon as many small oval croutons, place eight more croutons on these, and set a like number of larks upon them ; fill the centre with the ragout, pour the sauce over the entree, and serve.

1053. Larks, With Fine-Herbs

Trim the larks and draw the gizzards, place them in a sautapan with a little butter, pepper and salt; fry them of a light brown color over a brisk fire, and then add a table-spoonful of chopped mushrooms, an equal proportion of parsley, and two shalots also chopped; simmer these with the larks for five minutes longer, then add a gravy-spoonful of Espagnole sauce (No. 3), a small piece of glaze, a pat of butter, the juice of half a lemon and a little grated nutmeg ; toss the whole well together over the fire for two minutes, and dish them in a neat pyramidal form, place some croutons of fried bread round the entree, pour the sauce over it, and serve.

1054. Larks, With Truffles, A L'Ltalienne

Fry these as directed in the foregoing cases, and when they have acquired a light-brown color, pour off the grease, add some brown Italian sauce (No. 12), half a pottle of mushrooms, and about two ounces of truffles cut into scollops; toss the whole together over the fire for five minutes, dish up the larks in double rows, with croutons of bread in between each row, fill the centre with the truffles and mushrooms, pour the sauce over the entree, and serve.