From:
The Thorough Good Cook
Poultry: 41. Larks in Cronstade
This
dish would find few
admirers, as birds in croustade, and even hot raised
pies, are very seldom called for. The
gentry of this country like to see what they are eating; they fear to meet with something they do not like in a hot raised pie, which they seldom touch. The
reason of it is obvious, and justifies their
aversion: the aforesaid hot pies being generally economical entrees, made of legs or other inferior parts of either fowl or game, and not of the
fillets. Larks for cronstades must be done beforehand. Put the birds into
croustades fried of a light
brown, the inside part of which take out with a cutter; into the
vacuity put first a little
farce, and the lark over it. Keep the birds hot till you serve up.