Larks à l’Auvergne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take boned larks for this dish, allowing one bird to each person, farce them with a fiver farce, using a forcing bag and pipe for the purpose, then make a little well in the centre with the finger ...
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Cooking tools:
- Piping bag
Ingredients
- ham bone
- bacon
- white wine
- tomato
- bay-leaves
- herbs
- mushrooms
- capsicums
- brown sauce
- water
- red chillies
- buttered paper
- papers
- hot water
- truffle
- veal
- egg
- raw egg
- pork
- haricot beans
- onion
- potato
- fried bread
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