POULTRY A LA MODE. 27 



larks up into a ball, put them in a pudding basin, 

 season them with salt and pepper, and pour three 

 ounces of clarified butter over them, and bake in 

 a hot oven for a quarter of an hour. Dish them 

 in a fried bread croustade, made by cutting the 

 crust from a stale loaf about eight inches long, 

 which must be scooped out in the centre and fried 

 in hot lard or butter till it is a good brown. Drain 

 it, and then place it in the centre of a dish, stick- 

 ing it there with a little white of Qgg. Put it into 

 the oven to get hot ; then put the larks into it, 

 and let it get cold. Garnish with truffles and aspic 

 jelly. 



Larks k la Macedoine. 



Take a dozen larks, fill them with forcemeat 

 made of livers, a little veal and fat bacon, a dessert- 

 spoonful 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 

 macedoine of mixed vegetables. 



Lark Pie. 



Pluck, singe, and flatten the backs of two dozen 

 larks, pound the trail and livers in a mortar with 

 scraped bacon and a little thyme, stuff the larks 

 with this, and wrap each in a slice of fat bacon. 

 Line a plain mould with paste, fill it with the larks, 

 sprinkle them with salt and pepper, spread butter 

 all over them, and add two sniall bayleaves ; cover 



