Lark Soup

Boil ten ounces of washed rice in broth till reduced to a puree, adding now and
then a little more broth to keep it thin. Singe, draw and clean two dozen larks,
fry them in a stewpan, sprinkle with salt and pepper, allow them to cool, then remove
their fillets, and trim neatly. With the bones and trimmings of the larks prepare a
little stock. When made, pass it through a fine hair sieve into the rice puree. Place
the fillets in the soup, warm them up again, and then pour all into a hot dish. Add
one pinch of chopped green mint, and the juice of two oranges and serve.