Recipes > Meat > Lark Puffs

Lark Puffs


  • puff paste
  • 6 larks
  • butter
  • truffle
  • pepper
  • salt
  • 1 tablespoonful of thick cream
  • fat bacon


Make some puff paste, and take the 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 the 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.


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Dressed Game and Poultry la Mode (1888).

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