Croustades of Larks à la Rothschild

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 12 min Total: 12 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For the Croustades
For the Larks
For finishing
Instructions (18)
Prepare the Croustades
  1. Cut either round or square croustades from a stale household loaf, making each large enough to hold a lark when scooped out.
  2. Make an inner ring or square on the top of each, cutting it about a quarter of an inch deep.
  3. Fry the croustades in clean boiling fat till of a golden colour.
  4. Remove the inner rings or squares from the tops without breaking them.
  5. Scoop out the soft insides.
Prepare the Larks
  1. Cleanse, singe and bone the larks.
  2. Fill them with pâté de foie gras.
  3. Place a band of buttered paper round each bird.
  4. Put them in a lightly buttered sauté pan.
  5. Place a thin slice of fat bacon on the breast of each bird.
  6. Moisten with a wineglass of sherry.
  7. Cook for about twelve minutes in a moderate oven with a buttered paper over.
  8. Baste the birds occasionally.
  9. Remove the papers.
Assemble and Serve
  1. Put the prepared larks into the croustades.
  2. Fill up the croustades with Rothschild sauce.
  3. Replace the tops of the croustades.
  4. Garnish with little rings of fried bread arranged round the top of the croustades.
Original Text
Croustades of Larks à la Rothschild. (Croustades de Mauviettes à la Rothschild.) Cut either round or square croustades from a stale house-hold loaf, making each large enough to hold a lark when scooped out. Make an inner ring or square on the top of each, cutting it about a quarter of an inch deep; fry the croustades in clean boiling fat till of a golden colour, then remove the inner rings or squares from the tops without breaking them, and scoop out the soft insides and put a lark prepared as below in each, fill up the croustades with Rothschild sauce, replace the tops and garnish with little rings of fried bread arranged round the top of the croustades. To prepare the larks, cleanse, singe and bone them, filling them with pâté de foie gras. Place a band of buttered paper round each bird, put them in a lightly buttered sauté pan, with a thin slice of fat bacon on the breast of each, and moisten with a wineglass of sherry. Cook for about twelve minutes in a moderate oven with a buttered paper over, basting the birds occasionally, then remove the papers, put the birds into the croustades, and cover with the sauce.
Notes
—