3728 Pâté chaud de Mauviettes à la Beauceronne

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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 a little powdered thyme and bayleaf and close up the mould with a layer of paste, sealing the edges well. Bake for 45 minutes in a moderately hot oven.

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 a few spoonfuls of Sauce Salmis made from the bones and trimmings of the larks.

Serve the rest of the sauce separately.