Proceed as above, but when you have filled the pâté have half a pound of
forcemeat (No. 120), with which mix some chopped eschalots, do.
parsley, and do. mushrooms; cover all over the larks, and again cover
that with slices of fat bacon; bake an hour and a half; when done take
off the lid, and the fat bacon, salamander the forcemeat a nice brown,
and serve with some clear strong consommé (in which you have boiled the
bones of the larks reduced to a demi-glaze), poured over.