Bone two dozen larks, season, and put into each a piece of pâté de foie gras (truffled). Roll the larks up into a ball, put them in a PUDDING basin, season them with salt and pepper, and pour three ounces of clarified butter over them, and bake in a hot oven for a quarter of an hour. Dish them in a fried bread croustade, made by cutting the crust from a stale loaf about eight inches long, which must be scooped out in the centre and fried in hot lard or butter till it is a good brown. Drain it, and then place it in the centre of a dish, sticking it there with a little white of egg. Put it into the oven to get hot; then put the larks into it, and let it get cold. Garnish with truffles and aspic jelly.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)