"Lark." A small round of triple cream cheese made with cow's milk, the brand name of an American copy of Boursin. It has a white paste and is rindless. This cheese is produced industrially and is made with pasteurised milk, containing 70% fat (dry). The curds are uncooked and unpressed. It is found in the following dimensions: 8 cm (3") diameter x 4 cm (1½") deep, weighing 150 g (5½ oz). The cheese is flavoured with herbs or garlic. It is also a lark and a variety of radicchio.

Lark. It is also a Boursin-like cheese and a variety of radicchio.

A variety of radicchio with red heart and white ribs which has good flavour and a crisp texture. It also means a lark, and is a brand name of a Boursin-like cheese.

"Sea-lark." Little stint. A small bird similar to a dunlin.

Figpeckers wrapped in vine leaves and bacon and grilled on skewers, basted with foie gras fat and served with Armagnac and grapes.

A loaf of bread hollowed out and stuffed with figpeckers and mushrooms and then baked.

Larks browned in butter, wrapped in bacon and placed inside a hollowed out baked potato. It is then wrapped in greaseproof paper and baked.

Boned larks stuffed with veal forcemeat, truffles and foie gras. They are then roasted and placed inside a hollowed out loaf of bread and finished in the oven. It is served with the cooking juices deglazed with Madeira.

"Larks without heads." Paupiettes. Thin slices of beef or veal around a savoury filling such as minced (US: ground) meat, garlic and herbs, similar to a beef olive. They are then placed upright in the serving dish, giving them the appearance of headless birds.

Black poplar mushroom. Good in risotti or sauces.