and
garnish with a macedoine of mixed vegetables.

Lark Pie.

Pluck, singe, and flatten the backs of two dozen larks, pound the trail
and livers in a mortar with scraped bacon and a little thyme, stuff the
larks with this, and wrap each in a slice of fat bacon. Line a plain
mould with paste, fill it with the larks, sprinkle them with salt and
pepper, spread butter all over them, and add two small bayleaves; cover
with paste, and bake for two hours and a quarter. Can be eaten hot or
cold. It must be turned out of the mould.

Salmi of Larks a la Macedoine, cold.

Take a dozen larks, bone and stuff them with pate de foie gras, and make
them as nearly as possible of the same size and shape. Make half a pint
of brown sauce, adding a glass of sherry, a little mushroom ketchup, and
an ounce of glaze; boil together, and reduce one half, adding a couple
of spoonfuls of tomato juice; pass through a sieve, and, when nearly
cold, add a gill of melted aspic. Mask the larks, and place them in a
saute pan, and cook them; take them out and remove neatly any surplus
sauce, and dish them in the entree dish in a circle. Take the contents
of a tin of macedoine of vegetables boiled tender in a quart of water,
add a dust of salt, a saltspoonful of sugar, and a piece of butter the
size of a walnut; strain off, and, when cold, toss them in two
tablespoonfuls of liquid aspic jelly. This macedoine should be piled up
high and served in the centre. Garnish with chopped aspic round the
larks, and sippets of aspic beyond this.

Lark Puffs.

Make some puff paste, and take half a dozen larks, and brown them in a
stewpan with a little butter; then take them out and drain them, and put
into the body of each bird a small lump of fresh butter, a little piece
of truffle, pepper and salt, and a tablespoonful of thick cream. Truss
each lark, and wrap it in a slice of fat bacon; cover it with puff
paste rolled out to the thickness of a quarter of an inch, and shape it
neatly; put the puffs in a buttered tin, and bake in a brisk oven for
ten minutes.

Leveret a la Minute.

Skin, draw, and cut a leveret into joints; toss in a saucepan with
butter, salt, pepper, and a bouquet garni. When nearly cooked, add some
chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill
of stock, and a gill of claret; as soon as it boils, pour into a dish
and serve.

Leveret a la Noel.

Take a leveret, cut off the fillets and toss them in the