Butter some little dariol moulds, and then line them with a white farce, leaving a well in the centre of each sufficiently large to admit a farced and cooked lark prepared as below in the space, cover over with more farce, smooth this over with a wet warm knife, and stand the moulds in a stewpan to poach for twenty minutes, then turn out and dish up; pour over Veloute or Suprème sauce, and garnish with peas or other nice green vegetable, and ornament each timbale with the head and feet of the larks that have been cooked in a buttered paper for about ten minutes in the oven. To prepare the larks for the inside of the timbales, bone the birds, and then farce them with liver farce, place them in a band of buttered paper, and put them in a buttered sauté pan to cook in the oven for about twelve to fifteen minutes, then remove the paper, and put inside the timbales.