Larks Crumbed and Roasted

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 12.0 birds
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (15)

for the birds

the birds as in the foregoing recipe ↝ Turkey, thigh, from whole bird, meat only, raw [Poultry Products]
a little piece of the seasoning prepared as below ↝ Spices, poultry seasoning [Spices and Herbs]
beaten up raw yolk of egg ↝ Egg, yolk only, raw [Eggs and omelets]
warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
toast
fried potato straws

for the seasoning

a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a tablespoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]
two hard boiled yolks of egg rubbed through a wire sieve ↝ Egg, yolk only, raw [Eggs and omelets]
one eschalot chopped fine
one ounce of browned breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
one ounce of fresh washed and chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (8)

Prepare the birds as in the foregoing recipe.
Put in each bird a little piece of the seasoning prepared as below.
Brush each bird over with raw yolk of egg and warm butter mixed together.
Roll each bird in browned breadcrumbs.
Skewer and roast the birds as in the last recipe.
Occasionally and carefully baste the birds with butter.
Dish the birds on the toast arranged round the dish.
Serve with fried potato straws in the centre.

Original Text

Larks Crumbed and Roasted.
(Mauviettes panées.)
PREPARE the birds as in the foregoing recipe, put in each a little piece of the seasoning prepared as below, then brush each over with beaten up raw yolk of egg and warm butter mixed together, and after that roll each in browned breadcrumbs, skewer and roast them as in the last recipe, occasionally and carefully basting them with butter. Dish on the toast in a similar manner to above arranged round the dish, and serve with fried potato straws in the centre. Prepare a seasoning for twelve birds with a quarter of a pound of fresh butter, a tablespoonful of chopped parsley, two hard boiled yolks of egg rubbed through a wire sieve, one eschalot chopped fine, one ounce of browned breadcrumbs and one ounce of fresh washed and chopped mushrooms, a little pepper and salt, all mixed well together, and use a piece about the size of a large filbert for each bird.

Notes

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