Larks With Toasted Crostone In Sauce

Preparation:

Preparation: Clean the larks (keep the livers aside), add salt and pepper, wrap them in slices of lard and tie them. Brown them in a pan with half the butter and a little oil over high heat; when they have browned, wet them with a few spoonfuls of broth and finish cooking in the oven at medium temperature. In the meantime, cook the larks' livers and the chicken livers with a knob of butter; pass them through a sieve, add salt and pepper, pour in the cognac and leave to dry over the heat. Fry the croutons in the remaining butter (set aside a knob), drain them, spread them with the chicken liver purée, arrange them on a plate and place a lark on each one. Add a little more broth to the sauce from which the larks were cooked, put it back on the heat, removing the bottom well with a wooden spoon, stir in the knob of butter kept aside mixed with the flour, mix well, thicken the sauce a little, then pour it on the larks.