Mauviettes (Roast Larks)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- larks
- thin bardes of pork back fat
- squares of belly bacon
- croûtons fried in butter
- butter
- lemons
- watercress
Instructions
- Wrap each lark in a thin barde of pork fat and thread them on the spit; or spit them alternating with blanched squares of belly bacon.
- Roast over a lively fire for 10 minutes.
- Dress them on croûtons fried in butter and surround with lemons and watercress.