Larks à la Macédoine

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 (10)
Forcemeat
For the dish
Instructions (3)
  1. Take a dozen larks, fill them with forcemeat made of livers, a little veal and fat bacon, a dessertspoonful of sweet herbs; pepper and salt to taste, and pound all well together in a mortar, and then stuff the birds with it.
  2. Lay the larks into a deep dish, pour over them a pint of good gravy, and bake in a moderate oven for a quarter of an hour.
  3. Have a pyramid of mashed potatoes ready, and arrange the larks round it, and garnish with a macédoine of mixed vegetables.
Original Text
Larks à la Macédoine. Take a dozen larks, fill them with forcemeat made of livers, a little veal and fat bacon, a dessertspoonful of sweet herbs; pepper and salt to taste, and pound all well together in a mortar, and then stuff the birds with it. Lay the larks into a deep dish, pour over them a pint of good gravy, and bake in a moderate oven for a quarter of an hour. Have a pyramid of mashed potatoes ready, and arrange the larks round it, and garnish with a macédoine of mixed vegetables.
Notes
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