Prepare the cotelettes as usual, season them well with chopped parsley, do. eschalots, and a little pepper and salt; procure a pig’s caul, cut into twelve pieces, in each of which fold a cotelette, place them in a sauté-pan, and fry them in oil a nice colour, but rather underdone; dress on a border of plain boiled rice, which you have made hot and seasoned with a little salt and pepper, and moistened with a piece of butter; serve very hot with a sauce à l’Indienne (No. 45) in the centre.
No. 933. Turban of Larks à la Parisienne.
Larks when in good order and fat are excellent for entrées. Bone eighteen fine ones with a penknife, lay a little forcemeat of game (No. 123), in the interior of each, with a few fillets of truffles, sew them with packthread, giving them their first shape as near as possible; cover the bottom of a stewpan with thin slices of fat bacon, then lay in the larks, which again cover with sheets of fat bacon; add a few vegetables of each sort in slices, with a bunch of parsley, two glasses of Madeira wine, and half a pint of consommé; cover the stewpan, and place it in a moderate oven; when the birds feel tender they are done; take them out, and lay them on a dish; lay another dish over, and press them lightly till cold; pass the stock they were cooked in through a cloth into a stewpan, and skim off all the fat; use it with the bones of the larks to make a sauce (No. 60); when the sauce is of a proper consistence, add twenty small quenelles (No. 120), put it in the bain-marie to keep hot, pull all the packthread from the larks, and put them in a stewpan with a little consommé, warm them gently, have ready a border of forcemeat as for turban de cailles (No. 925), dress the larks in crown upon it, garniture in the centre, sauce over, and serve.
No. 934. Turban of Larks aux fines herbes.
Proceed with the larks as in the last, dress them on a border of forcemeat, and make the sauce the same; put a tablespoonful of chopped onions in a stewpan, with half a one of oil, fry a light yellow colour, keeping them stirred; add one of parsley and two of chopped mushrooms, with which mix a quarter of one of flour, and twelve of the sauce; stir it over the fire twenty minutes, season with a little pepper, salt, and nutmeg, take it off the fire, and stir in the yolk of an egg very quickly; pour all over the larks, let them get cold, egg and bread-crumb over, and place them twenty minutes in a moderate oven, salamander a nice colour and sauce as in the last, omitting the quenelles, and pouring round instead of over; serve very hot.
No. 935. Turban of Larks aux quenelles.
Prepare eight larks as for à la Parisienne; have also prepared eight quenelles de gibier (No. 123) of the same size as the larks, dress them alternately upon a border of mashed potatoes, and serve with a sauce au fumée de gibier (No. 60) over.
No. 936. Pâté Chaud de Mauviettes.
Prepare a crust as for the pâté chaud de pluviers, bone twenty-four larks, stuff them with forcemeat, but do not sew them, fold a slice of fat bacon round each, fill your pâté, and proceed exactly as in No. 623.