1016 Pâté d’Alouettes

Name: Pâté d’Alouettes
Cuisine: France
Ingredients: aspic jelly; terrine

Lark Pâté

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Pâté or Terrine of lark can be used as an Hors-d’oeuvre; serve very cold cut in thin slices, and arranged overlapping in a circle on a dish with chopped aspic jelly in the centre.