Take some boned larks, fill them inside with a farce prepared as below and then arrange each in a nice plump form. Take about one pound of fillet of beef for every twelve larks, cut the meat into little square pieces and put it into a sauté pan with an ounce of butter, two chopped eschalots, a teaspoonful of chopped parsley, two chopped bayleaves and a sprig or two of thyme, season with pepper and then very quickly sauté it over a brisk fire for four to six minutes; sprinkle over it a small tablespoonful of flour, and mix with it about half a pint of brown stock, put the larks with the beef into the pie dish in which it has to be cooked, then cover over with puff paste and bake in a moderate oven for about one and a half hours. Serve hot or cold for dinner as a remove, or for luncheon or breakfast.
Farce for Larks
For twelve larks take four hard boiled yolks of eggs and rub them through a wire sieve, mix it with two ounces of very finely chopped beef suet, four chopped fresh mushrooms, two ounces of breadcrumbs, one dessertspoonful of chopped parsley, three bayleaves, a teaspoonful of thyme, a tiny dust of nutmeg, a good pinch of white pepper and salt; mix all together with two whole eggs, and use.