Proceed with the larks as in the last, dress them on a border of
forcemeat, and make the sauce the same; put a tablespoonful of chopped
onions in a stewpan, with half a one of oil, fry a light yellow colour,
keeping them stirred; add one of parsley and two of chopped mushrooms,
with which mix a quarter of one of flour, and twelve of the sauce; stir
it over the fire twenty minutes, season with a little pepper, salt, and
nutmeg, take it off the fire, and stir in the yolk of an egg very
quickly; pour all over the larks, let them get cold, egg and bread-crumb
over, and place them twenty minutes in a moderate oven, salamander a
nice colour and sauce as in the last, omitting the quenelles, and
pouring round instead of over; serve very hot.