Chapter XI · Hors-d’Œuvres · No. 374
374—Lark Pâte
For this hors-d’œuvre use the ready-made pâte, which is obtained either in pots or crusts. Thoroughly set it by means of ice; turn it out of its receptacle, cut it into very small and thin slices, and arrange them on a hors-d’œuvre dish with a little broken jelly in the middle.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 374, p. 158. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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