Larks à l'Auvergne

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
larks
liver farce
truffle
for binding and cooking
for serving
Instructions (15)
  1. Take boned larks for this dish, allowing one bird to each person.
  2. Farce them with a liver farce, using a forcing bag and pipe for the purpose.
  3. Make a little well in the centre with the finger wetted with hot water.
  4. Put a piece of truffle in each well, and close over the farce.
  5. Put each bird in a little band of buttered paper.
  6. Put them in a buttered sauté pan.
  7. Cook in the oven for about twelve to fifteen minutes with a buttered paper over.
  8. Take up, remove the papers, and put the larks to cool.
  9. Lightly brush over with the beaten up white of a raw egg.
  10. Sprinkle over with chopped truffle.
  11. Wrap in a little square of pork or veal caul.
  12. Brush the caul over with the egg, and sprinkle again with chopped truffle.
  13. Return to the pan, and put again in the oven with a buttered paper over for about ten or twelve minutes.
  14. Dish on a border of potato or farce with a croûton of fried bread in the centre.
  15. Serve with a purée of haricot beans, and with Auvergne sauce round the base.
Original Text
Larks à l'Auvergne. (Mauviettes à l'Auvergne.) Take boned larks for this dish, allowing one bird to each person, farce them with a liver farce, using a forcing bag and pipe for the purpose, then make a little well in the centre with the finger wetted with hot water, put a piece of truffle in each well, and close over the farce, put each bird in a little band of buttered paper, and put them in a buttered sauté pan; cook in the oven for about twelve to fifteen minutes with a buttered paper over, then take up, remove the papers, put the larks to cool, then lightly brush over with the beaten up white of a raw egg, and sprinkle over with chopped truffle, and wrap in a little square of pork or veal caul, brush the caul over with the egg, and sprinkle again with chopped truffle, return to the pan, and put again in the oven with a buttered paper over for about ten or twelve minutes, dish on a border of potato or farce with a croûton of fried bread in the centre, and with a purée of haricot beans, and serve Auvergne sauce round the base.
Notes
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