Salmi of Larks à la Macédoine, Cold
Ingredients
- 12 larks
- pâté de foie gras
- 1/2 pint of brown sauce
- 1 glass of sherry
- a little mushroom ketchup
- 1 ounce of glaze
- 2 spoonfuls of tomato juice
- 1 gill of melted aspic
- 1 tin of macédoine of vegetables
- dust of salt
- 1 saltspoonful of sugar
- piece of butter the size of a walnut
- 2 tablespoonfuls of liquid aspic jelly
Instructions
Take the larks, bone and stuff them with pâté de foie gras, and make them as nearly as possible of the same size and shape. Make the brown sauce, adding the sherry, mushroom ketchup, and glaze; boil together, and reduce one half, adding the tomato juice; pass through a sieve, and, when nearly cold, add the melted aspic. Mask the larks, and place them in a sauté pan, and cook them; take them out and remove neatly any surplus sauce, and dish them in the entrée dish in a circle. Take the contents of the tin of macédoine of vegetables boiled tender in a quart of water, add the salt, sugar, and butter; strain off, and, when cold, toss them in the liquid aspic jelly. This macédoine should be piled up high and served in the centre. Garnish with chopped aspic round the larks, and sippets of aspic beyond this.
Print recipe/article onlySource
Dressed Game and Poultry à la Mode (1888).
comments powered by Disqus