Name: Alouettes Sans Têtes (‘Headless larks’: stuffed veal escalopes)
Yield: Serves 4
Cuisine: British
Ingredients: 100 g/4 oz minced pork; 4 veal escalopes, beaten very thin; 100 ml/4 fl oz madeira; 2 onions, thinly sliced; 20 g/¾ oz plain flour; sautéed vegetables, to serve; 50 g/2 oz duck fat; salt and freshly ground pepper; 50 g/2 oz white breadcrumbs, soaked in milk; 2 garlic cloves, chopped; 2 shallots, chopped; 100 g/4 oz minced veal; 100 g/4 oz minced pork fat