1201—Noix de Veau en Surprise à la Pithiviers

Braise the cushion of veal, and prepare the case as directed above.

Stuff fifteen larks without boning them; that is to say, put a lump of stuffing about the size of a hazel-nut into each. Fry them in butter with one-half lb. of mushrooms and three oz. of truffles, each of which vegetables should be raw and minced. Cohere the whole with the necessary quantity of half-glaze sauce, flavoured with game essence; put this garnish in the case; return the sliced piece to its place; seal the cover to the case by means of a thread of almost liquid forcemeat, and set in the oven for seven or eight minutes.

When taking the case out of the oven, surround with the withdrawn meat, which should have been cut into thin slices and kept warm until required for the dressing.

The larks may be replaced by quails or thrushes, or other small birds, but the name of the particular bird used must be referred to in the title of the dish.