Lark Entrée. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (3)
  1. “Croustades” (cases of fried bread or rice) are baked first
  2. then filled with quenelle mixture
  3. and on top of all a boned lark, flat “à la Crapaudine,” looking wonderfully wee.
Original Text
Lark Entrée. No. 1. (Lady Hobhouse. London. 1882.) “Croustades” (cases of fried bread or rice) are baked first; then filled with quenelle mixture, and on top of all a boned lark, flat “à la Crapaudine,” looking wonderfully wee.
Notes
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