Lark Puffs.
Make some puff paste, and take half a dozen larks, and brown them in a stewpan with a little butter; then take them out and drain them, and put into the body of each bird a small lump of fresh butter, a little piece of truffle, pepper and salt, and a tablespoonful of thick cream. Truss each lark, and wrap it in a slice of fat bacon; cover it with puff paste rolled out to the thickness of a quarter of an inch, and shape it neatly; put the puffs in a buttered tin, and bake in a brisk oven for ten minutes.
Leveret à la Minute.
Skin, draw, and cut a leveret into joints; toss in a saucepan with butter, salt, pepper, and a bouquet garni. When nearly cooked, add some chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill of stock, and a gill of claret; as soon as it boils, pour into a dish and serve.
Leveret à la Noël.
Take a leveret, cut off the fillets and toss them in the oven in a sauté-pan in butter; when cold, slice these fillets in shreds as for Julienne vegetables. Shred likewise some truffles, mushrooms, and tongue, and bind these together with two tablespoonfuls of good stock, in which a glass of port has been put, two cloves, the peel of a Seville orange, and a few mushrooms; thicken with butter and flour and tammy. Make some game forcemeat with the legs, and with it line some little moulds; fill up the empty space with the shredded game and vegetables and then cover with a layer of forcemeat. Poach these moulds in a deep sauté-pan, and when done dish them up round a ragoût composed of truffles, mushrooms, quenelles, and cockscombs. Sauce the entrée with gravy made from the bones and thickened. This entrée may be served cold, when it should be mixed with aspic, and garnished with it also.
Salmi of Moor Fowl or Wild Duck.
Carve the birds very neatly, and strip every particle of skin and fat from the legs, wings, and breasts, braise the bodies well and put them with the skin and other trimmings into a very clean stewpan. Add two or three sliced shalots, a bayleaf, a small blade of mace and a few peppercorns, then pour in a pint of good veal gravy, and boil briskly till reduced nearly half, strain the gravy, pressing the bones well, skim off the fat, add a dust of cayenne and squeeze in a few drops of lemon; heat the game very gradually in it, but it must not be allowed to boil. Place sippets of fried bread round the dish, arrange the birds in a pyramid, give the same a boil and pour over. A couple of wineglasses of port or claret should be mixed with the gravy.