From: The Thorough Good Cook

Poultry: 41. Larks in Cronstade

This dish would find few admirers, as birds in croustade, and even hot raised pies, are very seldom called for. The gentry of this country like to see what they are eating; they fear to meet with something they do not like in a hot raised pie, which they seldom touch. The reason of it is obvious, and justifies their aversion: the aforesaid hot pies being generally economical entrees, made of legs or other inferior parts of either fowl or game, and not of the fillets. Larks for cronstades must be done beforehand. Put the birds into croustades fried of a light brown, the inside part of which take out with a cutter; into the vacuity put first a little farce, and the lark over it. Keep the birds hot till you serve up.

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