The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

into a stewpan, and skim off all the fat; use it with the bones of the larks to make a sauce (No. 60); when the sauce is of a proper consistence, add twenty small quenelles (No. 120), put it in the bain-marie to keep hot, pull all the packthread from the larks, and put them in a stewpan with a little consommé, warm them gently, have ready a border of forcemeat as for turban de cailles (No. 925), dress the larks in crown upon it, garniture in the centre, sauce over, and serve. No. 934. _Turban of Larks aux fines herbes._ Proceed with the larks as in the last, dress them on a border of forcemeat, and make the sauce the same; put a tablespoonful of chopped onions in a stewpan, with half a one of oil, fry a light yellow colour, keeping them stirred; add one of parsley and two of chopped mushrooms, with which mix a quarter of one of flour, and twelve of the sauce; stir it over the fire twenty minutes, season with a little pepper, salt, and nutmeg, take it off the fire, and stir in the yolk of an egg very quickly; pour all over the larks, let them get cold, egg and bread-crumb over, and place them twenty minutes in a moderate oven, salamander a nice colour and sauce as in the last, omitting the quenelles, and pouring round instead of over; serve very hot. No. 935. _Turban of Larks aux quenelles._ Prepare eight larks as for à la Parisienne; have also prepared eight quenelles de gibier (No. 123) of the same size as the larks, dress them alternately upon a border of mashed potatoes, and serve with a sauce au fumée de gibier (No. 60) over. No. 936. _Pâté Chaud de Mauviettes._ Prepare a crust as for the pâté chaud de pluviers, bone twenty-four larks, stuff them with forcemeat, but do not sew them, fold a slice of fat bacon round each, fill your pâté, and proceed exactly as in No. 623. No. 937. _Pâté Chaud de Mauviettes gratiné._ Proceed as above,