Croustades of Larks à la Rothschild from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 quar...
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Ingredients
- fried bread
- foie gras
- buttered paper
- fat bacon
- loaf
- squares
- lark
- fresh mushroom
- onion
- herbs
- mignonette pepper
- breast
- moisten
- sherry
- papers
- truffles
- castor sugar
- brown sauce
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