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 Chipolata 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 croûtons, place
eight more croûtons on these, and set on like number of larks upon
them; fill the centre with the ragout, pour the sauce over the entrée,
and serve.