Bone twelve or eighteen larks according to the size of your vol-au-vent,
which you have previously made (see No. 1137), stuff them lightly, place
a leg-bone in the breast of each, and form them in the shape of a pear;
place them in a stewpan covered with slices of fat bacon, add a glass of
sherry, with a little stock and a few vegetables, stew them gently one
hour, then in another stewpan have a pint of sauce velouté de gibier
made as directed (No. 58) from the bones of the larks; take the larks
out of the braise, drain them on a cloth, then put them into the sauce,
with ten blanched mushrooms; when hot fill the vol-au-vent, and serve
directly.