Larks when in good order and fat are excellent for entrées. Bone
eighteen fine ones with a penknife, lay a little forcemeat of game (No.
123), in the interior of each, with a few fillets of truffles, sew them
with packthread, giving them their first shape as near as possible;
cover the bottom of a stewpan with thin slices of fat bacon, then lay in
the larks, which again cover with sheets of fat bacon; add a few
vegetables of each sort in slices, with a bunch of parsley, two glasses
of Madeira wine, and half a pint of consommé; cover the stewpan, and
place it in a moderate oven; when the birds feel tender they are done;
take them out, and lay them on a dish; lay another dish over, and press
them lightly till cold; pass the stock they were cooked in through a
cloth into a stewpan, and skim off all the fat; use it with the bones of
the larks to make a sauce (No. 60); when the sauce is of a proper
consistence, add twenty small quenelles (No. 120), put it in the
bain-marie to keep hot, pull all the packthread from the larks, and put
them in a stewpan with a little consommé, warm them gently, have ready a
border of forcemeat as for turban de cailles (No. 925), dress the larks
in crown upon it, garniture in the centre, sauce over, and serve.