Recipes > Meat > Larks à la Macédoine

Larks à la Macédoine


  • 12 larks
  • livers
  • veal
  • fat bacon
  • 1 dessertspoonful of sweet herbs
  • pepper
  • salt
  • 1 pint of good gravy
  • mashed potatoes
  • macédoine of mixed vegetables


Take the larks, fill them with forcemeat made of livers, a little veal and fat bacon, the sweet herbs; pepper and salt to taste, and pound all well together in a mortar, and then stuff the birds with it. Lay the larks into a deep dish, pour over them the gravy, and bake in a moderate oven for a quarter of an hour. Have a pyramid of mashed potatoes ready, and arrange the larks round it, and garnish with a macédoine of mixed vegetables.


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Dressed Game and Poultry à la Mode (1888).

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