1051. LARKS, A LA MINUTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Cut off the legs, and pick out the gizzards with the point of a small knife.
  2. Place the larks in a deep saucepan previously spread with butter.
  3. Season with pepper and salt, and fry them over a brisk fire until they have acquired a brown colour, and are nearly done.
  4. Pour off all the grease.
  5. Add 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.
  6. Toss them over the stove-fire until the whole is well mixed.
  7. Dish up the larks with fried croûtons of bread round them.
  8. Pour the mushrooms and sauce over the entrée, and serve.
Original Text
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 saucepan previously spread with butter; season with pepper and salt, and fry them over a brisk fire until they have acquired a brown colour, 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 ot 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 croûtons of bread round them, pour the mushrooms and sauce over the entrée, and serve.
Notes
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