Parboil the birds in broth and Chablis, seasoned
with pepper, salt, a grated onion, and a grate of
nutmeg. Make a forcemeat of finely scraped beef,
say one pound, also four ounces of fat pork.
Pound and mix well together with a little butter
and the crumb of a roll soaked in broth, season
with grated onion, pepper, mushrooms and gherkins
chopped fine, and add a little broth. Line a dish
with this forcemeat, put in the snipe, and bake it
for an hour to an hour and fifteen minutes. Serve
with a sauce made of half a pint of good stock, a gill
of Chablis, a little water, and a piece of butter rolled
in flour✪ Snipe Pie a la Danoise, and stirred till smxooth ; when it begins to
boil slice in pickled gherkins.
Snipe Raised Pie (Hot).
Cut four snipes in two lengthwise, remove the
gizzards, put the trails aside, and season the birds
with salt and cayenne. Fry the birds in butter
for ten minutes and then stand them to drain in the
cool till wanted. Make a forcemeat of four ounces
of calf s liver, four ditto fat bacon cut small, melt
the latter over a quick fire, and then add the liver
and season the mixture with pepper, salt, and herbs.
When these are cooked, let them get cold, and then
pound them in the mortar with the trails of the birds.
F 2
68
DRESSED GAME AND
Now pass all through a sieve. Line a buttered
pie-mould with raised crust paste, and put in a layer
of the forcemeat at the bottom of the mould, leaving
it hollow in the centre. Put half the pieces of snipe
in a circle upon the forcemeat, and place a little ball
of forcemeat upon them, put in the rest of the birds
and put a layer of forcemeat over all. Pill the hollow
in the centre with bread which has been covered
with fat bacon, put the pastry cover on, and bake.
When done, take off the cover, remove bread and fill
its place with scallopped truffles. Pour good brown
sauce over all, pile truffles on the top, and serve.
This can also be made in a china raised pie-case.
Snipe Souffle.
Roast three or four snipe, remove all the meat
from the bones, put it into a mortar, and pound
it well with two ounces of cooked rice, one ounce
of butter, a little pepper and salt, and one gill and a
half of glaze. Pass through hair sieve and add the
yolks of four eggs whipped to a stiff froth ; put it
into a mould and bake in a quick oven. Serve
with a good gravy round, made from the bones and
trimmings, the juice of half a lemon, and a glass of
port wine ; thicken with butter and cornflour.
Snipes a la Superlative.
Make a forcemeat of three ounces of fat bacon,✪ Snipe Raised Pie (Hot)
three ounces of fowl's liver, and cut both into
pieces an inch square. Fry the bacon over a sharp
fire, move it about constantly, and in three or four
minutes add the liver. When it is half done, mince
it with the bacon, season, and add half a clove of
garlic and pound all smoothly in a mortar. Pass
POULTRY A LA MODE.
69
Page 32 · 3 recipe records on this page
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Parboil the birds in broth and Chablis, seasoned with pepper, salt, a grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped beef, say one pound, also four ounces of fat pork. Pound and mix well together with a little butter and the crumb of a roll soaked in broth, season with grated onion, pepper, mushrooms and gherkins chopped fine, and add a little broth. Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes. Serve with a sauce made of half a pint of good stock, a gill of Chablis, a little water, and a piece of butter rolled in flour, and stirred till smooth ; when it begins to boil slice in pickled gherkins.
Snipe Raised Pie (Hot).
Cut four snipes in two lengthwise, remove the gizzards, put the trails aside, and season the birds with salt and cayenne. Fry the birds in butter for ten minutes and then stand them to drain in the cool till wanted. Make a forcemeat of four ounces of calf s liver, four ditto fat bacon cut small, melt the latter over a quick fire, and then add the liver and season the mixture with pepper, salt, and herbs. When these are cooked, let them get cold, and then pound them in the mortar with the trails of the birds.
F 2
Now pass all through a sieve. Line a buttered pie-mould with raised crust paste, and put in a layer of the forcemeat at the bottom of the mould, leaving it hollow in the centre. Put half the pieces of snipe in a circle upon the forcemeat, and place a little ball of forcemeat upon them, put in the rest of the birds and put a layer of forcemeat over all. Fill the hollow in the centre with bread which has been covered with fat bacon, put the pastry cover on, and bake. When done, take off the cover, remove bread and fill its place with scallopped truffles. Pour good brown sauce over all, pile truffles on the top, and serve. This can also be made in a china raised pie-case.
Snipe Souffle.
Roast three or four snipe, remove all the meat from the bones, put it into a mortar, and pound it well with two ounces of cooked rice, one ounce of butter, a little pepper and salt, and one gill and a half of glaze. Pass through hair sieve and add the yolks of four eggs whipped to a stiff froth ; put it into a mould and bake in a quick oven. Serve with a good gravy round, made from the bones and trimmings, the juice of half a lemon, and a glass of port wine ; thicken with butter and cornflour.
Snipes a la Superlative.
Make a forcemeat of three ounces of fat bacon, three ounces of fowl's liver, and cut both into pieces an inch square. Fry the bacon over a sharp fire, move it about constantly, and in three or four minutes add the liver. When it is half done, mince it with the bacon, season, and add half a clove of garlic and pound all smoothly in a mortar. Pass
Records on this page
Snipe Pie a la DanoiseSnipe Raised Pie (Hot)Snipe Souffle