Pâté d'Alouettes, dit Pantin (Lark Pie, called Pantin)

Ingredients

• Larks
• Farce Gratin B
• Farce A
• Thin bardes of pork fat
• Ordinary pastry

Instructions

1. Bone the larks, garnish them with Farce Gratin B and put them back into shape.
2. Wrap each lark in a thin barde of pork fat.
3. Roll a piece of ordinary pastry into an oval, allowing 35 to 40 grammes of pastry per lark.
4. Lay in the middle of it a barde of pork fat cut into a rectangle.
5. Cover that barde with a layer of Farce A, kept a little fatty and passed through a sieve.
6. Arrange the stuffed larks on top, cover them with forcemeat and spread a thin barde over the whole.
7. Thin down the sides and the ends of the pastry with the rolling pin, moisten them lightly, bring them over the centre of the pâté and seal them.
8. Turn the pâté over onto a baking sheet.