From:
The Thorough Good Cook
Poultry: 42. Larks au Gratin
Take eighteen
larks, as
fat as possible; pick and bone them; next, season them with
salt and
pepper, and stuff them with a
farce fine, or a farce a
quenelles; the
former, however, is
preferable. Dish them nicely, and put some of the farce into the dish. Insert slices of fried bread, cut
whimsically, between the birds. When the larks are laid all round the dish, put into the middle any that may be left ; these latter are to be raised higher than the rest. Cover the whole with layers of
bacon, and leave it in the
oven for twenty minutes. Then take off the bacon, drain the fat, and serve up with a
Spanish sauce of a nice colour, and well seasoned.