Croustades of Larks à la Rothschild

Croustades de Mauviettes à la Rothschild

Method

Cut either round or square croustades from a stale household loaf, making each large enough to hold a lark when scooped out. Make an inner ring or square on the top of each, cutting it about a quarter of an inch deep; fry the croustades in clean boiling fat till of a golden colour, then remove the inner rings or squares from the tops without breaking them, and scoop out the soft insides and put a lark prepared as below in each, fill up the croustades with Rothschild sauce, replace the tops and garnish with little rings of fried bread arranged round the top of the croustades. To prepare the larks, cleanse, singe and bone them, filling them with pâté de foie gras. Place a band of buttered paper round each bird, put them in a lightly buttered sauté pan, with a thin slice of fat bacon on the breast of each, and moisten with a wineglass of sherry. Cook for about twelve minutes in a moderate oven with a buttered paper over, basting the birds occasionally, then remove the papers, put the birds into the croustades, and cover with the sauce.

Rothschild Sauce

Chop the bones of the larks and put them in a buttered stewpan with one large fresh mushroom, half an onion sliced, a bunch of herbs, and a pinch of mignonette pepper; fry for a quarter of an hour, then add a wineglass of sherry, the liquor from the larks, three quarters of a pint of thick brown sauce, one ounce of good glaze and a pinch of castor sugar. Boil together for about a quarter of an hour, keeping it skimmed while the sauce is boiling, then strain and tammy, and add the essence from a bottle of truffles and two or three truffles finely shredded, and use.

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