Pâté chaud de Mauviettes à la Beauceronne (Hot Lark Pie, Beauce Style)

Ingredients

• Larks
• Farce gratin
• Chopped truffle
• Butter
• Fine pastry
• Powdered thyme
• Powdered bay leaf
• Sauce Salmis

Instructions

1. Bone the larks and stuff them with farce gratin mixed with chopped truffle.
2. Lay them in a buttered sautoir and cook them in the oven.
3. Line a fluted, buttered pâté mould with fine pastry.
4. Arrange the stuffed larks in the mould, alternating them with layers of farce gratin, and finish with a layer of forcemeat.
5. Scatter a little powdered thyme and bay leaf over the top.
6. Close the mould with a sheet of pastry and bake for 45 minutes in a good moderate oven.
7. Turn the pie out onto the serving dish, detach the pastry bottom, cut it into triangles and arrange them round the base of the pie.
8. Coat the exposed forcemeat with a few spoonfuls of sauce Salmis drawn from the lark carcasses.
9. Serve the rest of the sauce separately.