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Tnffes

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 6 ingredients

  1. Rub
  2. a glass of champagne
  3. Cut
  4. Butter
  5. Fillets
  6. four spoonfuls of espagnole
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Prepare four dozen of larks and take off the fillets ;
  2. melt some butter in a sautd-pan;
  3. put in the fillets like scollops, and put over them truffles cut like farthings ;
  4. put into a stewpan four spoonfuls of espagnole and two of consomme , and add the carcases or debris of the larks from which the gizzards have been taken, with a glass of champagne ;
  5. let it stew half an hour ;
  6. skim and rub it through a tammy;
  7. reduce it to half glaze ;
  8. the fillets and truffles being cooked, drain off the butter, preserving the juice ;
  9. put the fillets, truffles, and juice into the fumet , without allowing it to boil ;
  10. toss it well, and finish with half a pat of butter.
  11. Cold or hot Pate of Larks.— Paid chaud et Pat6 froid de Mauviettes.
  12. (See article Patisserie).

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon
  • Colander