Larks à la Taverney

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Yield
24.0 larks
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
larks
bacon
wine
sauce
garnish
crouton mixture
Instructions (9)
  1. Singe and empty twenty-four larks, removing the necks and the claws.
  2. Eight or ten minutes before they are wanted melt 3oz. or 4oz. of fat bacon finely minced, in a sauté-pan.
  3. Lay in the larks, and toss them sharply over the fire until they are firm.
  4. Drain off the fat, pour a glass of Madeira or sherry into the pan, and allow it to reduce over the fire.
  5. Lift them off, pour over them about a gill and a half of strong and much reduced Espagnole sauce, and roll them in this to coat them well.
  6. Have ready two or three dozen olives turned and cooked in readiness, and also a bread croustade (as described in the chapter on timballes).
  7. Arrange the larks round this, filling up the centre with the olives, pouring a spoonful or two of sauce round and over them.
  8. Put tiny triangular croutons between each bird.
  9. Spread these with a mixture of the larks' trail mixed with a little foie gras, cayenne, butter, and lemon juice, and tossed over the fire for a few minutes.
Original Text · last edited 4 days ago
Larks à la Taverney.—Singe and empty twenty- four larks, removing the necks and the claws; eight or ten minutes before they are wanted melt 3oz. or 4oz. of fat bacon finely minced, in a sauté-pan; lay in the larks, and toss them sharply over the fire until they are firm, then drain off the fat, pour a glass of Madeira or sherry into the pan, and allow it to reduce over the fire. Now lift them off, pour over them about a gill and a half of strong and much reduced Espagnole sauce, and roll them in this to coat them well; have ready two or three dozen olives turned and cooked in readiness, and also a bread croustade (as described in the chapter on timballes), arrange the larks round this, filling up the centre with the olives, pouring a spoonful or two of sauce round and over them, and, lastly, put tiny triangular croutons between each bird, spreading these with a mixture of the larks' trail mixed with a little foie gras, cayenne, butter, and lemon juice, and tossed over the fire for a few minutes. This dish can manifestly be varied ad infinitum.
Notes
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