Pâté d'Alouettes (Lark Pâté)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pâté or terrine d'alouettes (lark pâté or terrine)
- Jelly
Instructions
- Take either the pâté or the terrine of larks.
- Cool it thoroughly on ice.
- Cut it into thin slices.
- Dress the slices in a crown, with chopped jelly in the middle.