3787 Pâté d’Alouettes known as Pantin

Lark Pie

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Bone out the larks and fill with Gratin Forcemeat B, reshape them and wrap each in a thin slice of salt pork fat.

Roll out a piece of short paste to an oval shape allowing 35–40 g (1¼–1½ oz) paste per bird. In the centre of each piece of paste place an oblong piece of salt pork fat and cover this with a layer of pork forcemeat made with extra fat and passed through a sieve. Place one lark on top of each then cover with more forcemeat and another slice of salt pork fat.

Roll the edges of the paste thinner, moisten and bring to the centre covering the filling. Seal well, turn over on to a baking sheet and make one or two holes to allow the steam to escape. Pinch around the edges and on top to decorate, brush with eggwash and bake in a fairly hot oven.