28 DRESSED GAME A.XD 



with paste, and bake for two hours and a quarter. 

 Can be eaten hot or cold. It must be turned out 

 of the mould. 



Salmi of Larks a la Macedoine, cold. 



Take a dozen larks, bone and stuff them with 

 pate de foie gras, and make them as nearly as possi- 

 ble of the same size and shape. Make half a pint 

 of brown sauce, adding a glass of sherry, a little 

 mushroom ketchup, and an ounce of glaze ; boil 

 together, and reduce one half, adding a couple of 

 spoonfuls of tomato juice ; pass through a sieve, 

 and, when nearly cold, add a gill of melted aspic. 

 Mask the larks, and place them in a saute pan, and 

 cook them ; take them out and remove neatly any 

 surplus sauce, and dish them in the entree dish in 

 a circle. Take the contents of a tin of macedoine 

 of vegetables boiled tender in a quart of water, add 

 a dust of salt, a saltspoonful of sugar, and a piece 

 of butter the size of a walnut ; strain off, and, 

 when cold, toss them in two tablespoonfuls of liquid 

 aspic jelly. This macedoine should be piled up 

 high and served in the centre. Garnish with 

 chopped aspic round the larks, and sippets of aspic 

 beyond this. 



Lark Puffs. 



Make some puff paste, and take half a dozen 

 larks, and brown them in a stewpan \\ith a little 

 butter ; then take them out and drain them, and 

 put into the body of each bird a small lump of 

 fresh butter, a little piece of truffle, pepper and salt, 

 and a tablespoonful of thick cream. Truss each 

 lark, and wrap it in a slice of fat bacon ; cover it 



