Roast Larks With Truffle

Preparation:

Preparation: Clean the larks and brown them in a pan with 30 g of butter; add salt and pepper, add the sage and rosemary and cook over high heat, basting occasionally with a few spoonfuls of wine. Drain the larks on a plate and add the remaining butter mixed with the flour to the cooking sauce; dilute with a ladle of broth, mixing well, put the larks back in the pan and finish cooking. Drain the birds on a serving plate, sprinkle them with the sauce from which you will have removed the sage and rosemary and distribute the sliced truffle over them. Serve, if desired, with buttered rice.