| RECIPE
|
|
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.
|
|
| TABLE
OF CONTENTS |
| Click
here
to return to the table of contents of The Thorough Good Cook.
|
|
| HOME
|
|
Return
home
to Eat Dangerously Central! Many more cookbooks and websites
await your clicks! Or, visit our collection of funny, unique, and
homestyle food related links!
And, submit your own suggestions if you want!
|
|
|
|
|
|
| |
|
