This dish would find few admirers, as birds in croustade,
and even hot raised pies, are very seldom called for. The
gentry of this country like to see what they are eating ;
they fear to meet with something they do not like in a hot
raised pie, which they seldom touch. The reason of it is
obvious, and justifies their aversion : the aforesaid hot pies
being generally economical entrees, made of. legs or other
inferior parts of either fowl or game, and not of the fillets.
Larks for cronstades must be done beforehand. Put the birds
into croustades fried of a light brown, the inside part of
which take out with a cutter; into the vacuity put first a
little farce, and the lark over it. Keep the birds hot till you
serve up.
 
 

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