Croustade of Larks

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Time
Cook: 15 min Total: 15 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Bone two dozen larks, season them, and put into each a piece of pâté de foie gras (truffled).
  2. Roll the larks up into a ball, put them in a pudding basin, season them with salt and pepper, and pour three ounces of clarified butter over them.
  3. Bake in a hot oven for a quarter of an hour.
  4. Make a fried bread croustade by cutting the crust from a stale loaf about eight inches long, which must be scooped out in the centre and fried in hot lard or butter till it is a good brown.
  5. Drain the croustade, and then place it in the centre of a dish, sticking it there with a little white of egg.
  6. Put the croustade into the oven to get hot.
  7. Put the larks into the croustade, and let it get cold.
  8. Garnish with truffles and aspic jelly.
Original Text
Croustade of Larks. Bone two dozen larks, season, and put into each a piece of pâté de foie gras (truffled). Roll the[Pg 27] larks up into a ball, put them in a pudding basin, season them with salt and pepper, and pour three ounces of clarified butter over them, and bake in a hot oven for a quarter of an hour. Dish them in a fried bread croustade, made by cutting the crust from a stale loaf about eight inches long, which must be scooped out in the centre and fried in hot lard or butter till it is a good brown. Drain it, and then place it in the centre of a dish, sticking it there with a little white of egg. Put it into the oven to get hot; then put the larks into it, and let it get cold. Garnish with truffles and aspic jelly.
Notes
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