3729 Mauviettes à la Paysanne

Method

Colour in butter and at the same time, 12 larks and 125 g ( oz) salt belly of pork cut in dice and blanched; add 1 bayleaf and sprinkle with a good pinch of flour. Cook together for a few minutes, moisten with dl (5 fl oz or U.S. cup) white wine and reduce by half, then add sufficient warm water to come three-quarters of the way up the birds; season with salt and pepper.

For each lark, complete the garnish by adding 2 button onions cooked in butter and 6 pieces of potato trimmed to the shape of olives and coloured in butter.

Complete the cooking rapidly and reduce the sauce. Place into an earthenware Terrine and allow to simmer gently for a few more minutes.

Serve in the dish as it is.

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