Lark's Tongue with Anchovy Relish

From YoungHerculesWiki
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A lark is a small to medium-sized bird. Lark's tongue is a delicacy dating back to the days of Ancient Rome. Possibly because the number of lark's tongues needed to prepare a sufficient amount for a group, it is listed as a holiday dish.

Recipe

  • The recipes for both the lark's tongue and the anchovy relish were found by Ty.
  • Yield: 4 servings.

Lark's Tongue

  • Get 1,000 larks.
  • Remove their tongues and set aside.
  • Discard the larks
  • Put the tongues in a pan with a little oil and saute quickly.
  • Transfer to a hot platter.

Anchovy Relish

  • Ingredients
    • 125g (4½oz) tinned anchovies
    • 250g (9oz) unsalted butter, diced
    • 1 small pinch cayenne pepper
    • 1 small pinch ground nutmeg
    • 1 small pinch freshly ground black pepper
    • 1 small pinch ground cinnamon
    • 25ml (1fl oz) lemon juice
    • 25ml (1fl oz) Worcestershire sauce
    • 25ml (1fl oz) water
  • Preparation
    • Put all of the ingredients into a blender and whizz until smooth.
    • Roll into a log wrapped in clingfilm and refrigerate or freeze until required.
    • Cut a 3cm (1in) slice and place on top of steak (or, in this case, your freshly-sauteed lark's tongue) or serve on the side.

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