1053. LARKS, WITH FINE-HERBS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Instructions (10)
  1. Trim the larks and draw the gizzards.
  2. Place them in a saucepan with a little butter, pepper and salt.
  3. Fry them of a light-brown colour over a brisk fire.
  4. Add a tablespoonful of chopped mushrooms, an equal proportion of parsley, and two shalots also chopped.
  5. Simmer these with the larks for five minutes longer.
  6. 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.
  7. Toss the whole well together over the fire for two minutes.
  8. Dish them in a neat pyramidal form.
  9. Place some croûtons of fried bread round the entrée.
  10. Pour the sauce over it, and serve.
Original Text
1053. LARKS, WITH FINE-HERBS. Trim the larks and draw the gizzards, place them in a saucepan with a little butter, pepper and salt; fry them of a light-brown colour 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 pyra- midal form, place some croûtons of fried bread round the entrée, pour the sauce over it, and serve.
Notes
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