Beef and Lark Pie
(Pâté de Bœuf et Mauviettes.)
Take some boned larks, fill them inside with a farce pre-
pared as below and then arrange each in a nice plump form.
Take about one pound of fillet of beef for every twelve larks,
cut the meat into little square pieces and put it into a sauté pan
with an ounce of butter, two chopped eschalots, a teaspoonful
of chopped parsley, two chopped bayleaves and a sprig or two
of thyme, season with pepper and then very quickly sauté it
over a brisk fire for four to six minutes; sprinkle over it a
small tablespoonful of flour, and mix with it about half a pint
of brown stock, put the larks with the beef into the pie dish
in which it has to be cooked, then cover over with puff paste
and bake in a moderate oven for about one and a half hours.
Serve hot or cold for dinner as a remove, or for luncheon or
breakfast.
Farce for Larks.—For twelve larks take four hard boiled
yolks of eggs and rub them through a wire sieve, mix it with
two ounces of very finely chopped beef suet, four chopped
fresh mushrooms, two ounces of breadcrumbs, one dessert-
spoonful of chopped parsley, three bayleaves, a teaspoonful
of thyme, a tiny dust of nutmeg, a good pinch of white pepper
and salt; mix all together with two whole eggs, and use.