Easy
Published 1888
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