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.

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