Mauviettes à la Piémontaise (Larks, Piedmontese Style)

Ingredients

• 1 timbale of polenta
• rizotto
• 12 larks
• 4 white truffles
• butter
• breadcrumbs
• raw forcemeat
• a few spoonfuls sauce Espagnole with game fumet

Instructions

1. Prepare a timbale of polenta, a rather firm rizotto, and 12 larks tossed in butter with 4 white truffles cut into thick slices.
2. Empty the timbale and put it back into its mould, buttered and crumbed.
3. Fill it with the rizotto, the larks and the truffles, alternating them.
4. Cover the timbale with a round of polenta and seal it to the edges with a band of raw forcemeat.
5. Keep at the mouth of the oven for half an hour.
6. At the moment of serving, coat the bottom of the serving dish with a few spoonfuls of sauce Espagnole with game fumet and turn the timbale out onto it.