Larks to crostone in sauce
Instructions
Clean the larks (keep aside the livers), season with salt, pepper, wrap in slices of bacon and tie.
Brown them in a pan with half the butter and a little oil over high heat; When they took color, wet them with a few tablespoons of broth and finish cooking in the oven at medium temperature.
Meanwhile Cook the livers of the larks and the chicken fegatino with a knob of butter; pass them through a sieve, add salt, pepper, add the cognac and allow to dry.
FRY in remaining butter (keep by a nut) bread croutons, drain, apply with the past of livers, arrange them on a plate and put on each a Skylark.
Add a little broth to the sauce by cooking of larks, put it back to fire off the bottom with a wooden spoon, add the knob of butter held by mixed with the flour, stir well, slightly thicken the sauce, then pour it over the larks.
