740. LARK PIE, A LA MELTON MOWBRAY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Instructions (17)
  1. Pick clean four dozen Dunstable larks.
  2. Singe them over the flame of a charcoal fire.
  3. Cut off the wings and legs.
  4. With the point of a small knife remove the gizzards.
  5. Set the larks aside on a dish.
  6. Cut two pounds of veal cutlets and a pound of ham into scollops.
  7. Fry these in a saucepan with a little fresh butter, a bottle of button mushrooms, some parsley and two shallots, half a bay-leaf, and a sprig of thyme chopped fine.
  8. Season with cayenne and salt, and the juice of a lemon.
  9. Add half a pint of Valois or Espagnole sauce, and the same quantity of rich gravy.
  10. Boil the whole together for three minutes.
  11. Place the veal and ham scollops, one upon the other, in the bottom of the dish.
  12. Put the larks neatly and closely at each other upon these.
  13. Pour the sauce over them.
  14. Place the mushrooms in the centre.
  15. Cover with puff-paste.
  16. Bake the pie for one hour and a quarter.
  17. Serve.
Original Text
740. LARK PIE, A LA MELTON MOWBRAY. PICK clean four dozen Dunstable larks, singe them over the flame of a charcoal fire, cut off the wings and legs, and with the point of a small knife remove the gizzards, and then set the larks aside on a dish. Next cut two pounds of veal cutlets and a pound of ham into scollops; fry these in a saucepan with a little fresh butter, a bottle of button mushrooms, some parsley and two shallots, half a bay-leaf, and a sprig of thyme chopped fine; season with cayenne and salt, and the juice of a lemon. To these add half a pint of Valois or Espagnole sauce, and the same quantity of rich gravy; boil the whole together for three minutes, then place the veal and ham scollops, one upon the other, in the bottom of the dish; put the larks neatly and closely at each other upon these, pour the sauce over them, and place the mushrooms in the centre; cover with puff-paste, bake the pie for one hour and a quarter, and serve.
Notes
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