ENTREES OF LARKS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Pour off the butter.
  2. Add some scallops of cucumbers (No. 138), and some of the essence made from the carcasses boiled down to a glaze.
  3. Toss them over the fire for two minutes.
  4. Pile them up in the centre of the dish.
  5. Garnish the entrée round with a border of croquettes made with the legs.
  6. Serve.
Original Text
ENTREES OF LARKS. done, pour off the butter, add some scallops of cucumbers (No. 138), and some of the essence made from the carcasses boiled down to a glaze; toss them over the fire for two minutes, and pile them up in the centre of the dish; garnish the entrée round with a border o croquettes made with the legs, and serve.
Notes
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