Chapter XVI · Poultry (Volaille) · No. 1932
1932—Mauviettes Froides
When cold, larks may be prepared in plain chaud-froid fashion, in cases, in Belle-vue, in Aspic, as Mousses, &c., in pursuance of the directions given under these various recipes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1932, 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 →