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.