1931—Alouettes du Père Philippe

Clean some fine, medium-sized potatoes, allowing one to each lark; and cut a cover from each, which thin down until it is only one-sixth inch thick. With a root-spoon, hollow out the potatoes in such wise as to allow of their each enclosing a lark.

Stiffen the larks in butter, and add thereto some salted breast of bacon, cut into small dice and No. 273, Blanchings, and in the proportion of one-third oz. per lark. Place a lark in each potato, together with a few bacon dice and some of the cooking-fat; return cover of each potato to its place; fix it there by means of cotton, and wrap each potato in oiled paper.

Lay them on the hearth, cover them with hot cinders, and cook for about forty minutes, taking care to renew the cinders from time to time.