Select as many nice even-shaped Dutch potatoes as there are larks. Clean them well and cut off
Colour the larks quickly in hot butter together with, for each bird,
Place on the hearthstone, cover with a thick layer of hot cinders and cook for 20 minutes renewing the cinders from time to time.
The larks may also be prepared in the following manner: bone out the insides of the larks and stuff with a Gratin Forcemeat made with foie gras and truffles. Cook under cover with butter in the oven. Bake the potatoes under hot cinders and when cooked, remove the top of each. Empty the potatoes and shallow fry the pulp with butter turning over and over until lightly coloured. Refill the potatoes with this then place a lark on top and coat with
© 1903 All rights reserved. Published by Taylor and Francis.