RAGOUT OF SCALLOPS OF LARKS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the ragout
for the sauce
Instructions (11)
  1. Cut out, trim, and slightly simmer the fillets of two dozen larks in a little butter.
  2. Drain the lark fillets on a napkin.
  3. Place the drained lark fillets in a small stewpan.
  4. Prepare the sauce: Fry the carcasses of the larks in a stewpan with a pat of butter, one shallot, half a bay-leaf, and a sprig of thyme, a little salt and grated nutmeg.
  5. When the ingredients for the sauce are of a light-brown colour, moisten with three glasses of French white wine.
  6. Allow the carcasses to stew gently on a moderate fire for half an hour.
  7. Pound the whole mixture thoroughly and rub it through a tammy into a purée.
  8. Take the purée into a small stewpan.
  9. Add a little reduced brown sauce to the purée.
  10. Pour the sauce onto the scallops (lark fillets).
  11. Warm the scallops with care, ensuring they do not boil, to maintain the look of the purée and prevent it from becoming rough.
Original Text
RAGOUT OF SCALLOPS OF LARKS. CUT out, trim, and slightly simmer, in a little butter, the fillets of two dozen larks; drain them on a napkin, and place them in a small stewpan, with a sauce made as follows: Fry the carcasses of the larks in a stewpan, with a pat of butter; one shallot, half a bay-leaf, and a sprig of thyme, a little salt and grated nutmeg; when they are of a light-brown colour, moisten with three glasses of French white wine; allow the carcasses to stew gently on a moderate fire for half an hour; pound the whole, the whole thoroughly, and rub it through a tammy into a purée; take this up into a small stewpan, add a little reduced brown sauce, and pour it on to the scallops; warm them with care, for if they be allowed to boil, it will spoil the look of the purée, and render it rough.
Notes
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