Chapter XVI · Poultry (Volaille) · No. 1930
1930—Mauviettes à la Mère Marianne
Slice some peeled and cored russet apples, and three-parts cook them in butter. Spread this stew in thick layers on a buttered dish.
Simply stiffen the seasoned larks in nut-brown butter, and place them upon the stewed apples, pressing them slightly into the latter. Sprinkle with very fine bread-crumbs and melted butter, and set to glaze in the oven or at the Salamander, just long enough to complete the cooking of the larks.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1930, p. 603. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →