Mauviettes à la Paysanne (Larks, Peasant Style)

Ingredients

• 12 larks
• 125 grammes breast bacon
• Butter
• 1 small bay leaf
• A good pinch of flour
• Warm water
• Salt
• Pepper
• 2 small onions per lark
• 6 potatoes per lark

Instructions

1. Colour the 12 larks and the 125 grammes of diced, blanched breast bacon together in butter.
2. Add a small bay leaf.
3. Sprinkle with a good pinch of flour and cook it for a moment.
4. Moisten with warm water to three quarters of the height of the larks and season with salt and pepper.
5. Add the garnish: per lark, 2 small onions cooked in butter and 6 potatoes scooped with an oval spoon or turned olive-size and rissoled in butter.
6. Finish the cooking quickly and reduce the sauce.
7. Dress in an earthenware terrine and let it simmer a few minutes more in the terrine.
8. Serve just as it is.