Alouettes du Père Philippe (Larks, Père Philippe)

Ingredients

• Larks
• Fine
• Butter
• Breast bacon
• Oiled paper
• Hot ashes

Instructions

1. Clean as many fine, well-shaped Hollande potatoes as there are larks.
2. Cut a lid from the top of each potato, pared down to half a centimetre thick.
3. Hollow out each potato so a lark will fit inside, then half-cook the potatoes in the oven.
4. Stiffen the larks in butter with the diced, blanched breast bacon, allowing 10 to 15 grammes per lark.
5. Put a lark in each potato with the lardons and a little of the cooking fat.
6. Replace the cut lid on each potato and secure it with a few turns of thread.
7. Wrap each potato in oiled paper.
8. Set them on the hearth, cover with a thick layer of hot ashes and cook for 40 minutes, renewing the ashes from time to time.