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40. Caisses of Larks.
l3one the larks, and stuff them
with fine farce. Have
ready small paper cases dipped into
warm oil. Give the
larks a round shape, put into the
cases some of the farce, and
place over this the larks. Next, put
them on a false bottom
with some buttered paper over them,
for fear they should
dry while baking. When baked enough,
dish them. If there
is room enough, pour into the cases
a little Spanish sauce
(p. 347)a and lemon juice. You must
be very careful to drain
out all the fat.
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