Bone out the larks and stuff them with Gratin Forcemeat C containing chopped truffle. Place in a buttered pan and cook in a very hot oven.
Line a buttered fluted pie mould with good short paste; place in the larks alternating with layers of gratin forcemeat, beginning and finishing with a layer of forcemeat. Sprinkle the top layer with
On removing from the oven, demould the pie on to a dish, cut off the crust on the top and cut it into triangles. Arrange these around the base of the pie.
Coat the bared layer of forcemeat with
Serve the rest of the sauce separately.
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