Recipe: Lark Puffs

Make some puff paste, and take half a dozen larks, and brown them in a stewpan with a little butter; then take them out and drain them, and put into the body of each bird a small lump of fresh butter, a little piece of truffle, pepper and salt, and a tablespoonful of thick cream. Truss each lark, and wrap it in a slice of fat bacon; cover it with puff paste rolled out to the thickness of a quarter of an inch, and shape it neatly; put the puffs in a buttered tin, and bake in a brisk oven for ten minutes.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)