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42. Larks au Gratin.
Take eighteen larks, as fat
as possible ; pick and bone
them ; next, season them with salt
and pepper, and stuff
them with a farce fine, or a farce
a quenelles ; the former,
however, is preferable. Dish them
nicely, and put some of
the farce into the dish. Insert slices
of fried bread, cut
whimsically, between the birds. When
the larks are laid
all round the dish, put into the middle
any that may
be left ; these latter are to be raised
higher than the
rest. Cover the whole with layers
of bacon, and leave it
in the oven for twenty minutes. Then
take off the bacon,
drain the fat, and serve up with a
Spanish sauce (p. 341)
of a nice colour, and well seasoned.
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