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Appetizer RecipesPoultry Appetizers pg 1 >  Lark Recipe by Sarah Bernhardt



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Sarah Bernhardt's recipe for Larks

"Pound in a mortar the flesh of two larks; add some butter, some chopped samphire, some breadcrumbs soaked in milk, some Malaga raisins, and some crushed juniper berries.

Stuff a third lark with the mixture and roast it on a spit covered with samphire leaves and a strip of fat bacon.

Serve on a crouton soaked in gin, and then toasted and buttered."




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