Braised Snipe with Cabbage

Ingredients

• 8 snipe
• in a little butter
• 1 glass of white wine
• game sauce
• two firm spring cabbages

Method

1. 1

   Truss snipe, par-fry in butter, drain, add game sauce and wine, braise for 20 minutes.

2. 2

   Blanch and cook cabbages in stock, then finish in a pan lined with bacon.

3. 3

   Place snipe on top, cover, and cook for 15 minutes.

4. 4

   Serve with cabbage unmoulded on a hot dish.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.

Braised Snipe with Cabbage.) Truss 8 snipe, par-fry them in a little butter ; drain and add game sauce and i glass of white wine ; braise on a mirepoix for about twenty minutes. Blanch and afterwards cook in stock two firm spring cabbages. 170 Recherche Entrees. Drain off the stock and finish cooking in a stew-pan, lined with bacon and moistened with a httle rich stock ; place the snipe on top of this. Cover the pan, and cook in the oven for fifteen minutes longer. Put the cabbage in a buttered basin, lightly pressed in, unmould on to a hot dish, range the snipe round the cabbage ; sur- mount with a silver skewer or hatelet with whole truffles. Sauce over with the sauce in which the snipe were first cooked, and serve hot. Escalopes de Venaison h. la Polonaise. (Venison Cutlets, Polish Fashion.) Cut 8 to 10 slices ^ an inch in thickness from a leg of venison, flatten each slice with a cutlet bat and trim neat- ly. Heat up an ounce of clarified butter in a saute-pan and broil the slices over a brisk fire until they are nicely browned on both sides. Have ready a sauce prepared in the following manner : crush 12 juniper berries and cook them with J a gill of wine vinegar ; to this add a table- spoonful of meat glaze, '| pint of veloute or allemande sauce, and let simmer gently for 10 to 15 minutes. Strain the sauce, season, and whisk in half an ounce of fresh butter. Arrange the slices of venison in an entree dish, pour over the prepared sauce, and serve hot. Lievre en Civet au Lard. (Jugged Hare, French style.) I hare, a mirepoix (consisting of a carrot and turnip, 1 onion, a small bunch of savoury herbs), 4 oz. bacon and 2 oz. butter, about a pint of brown stock, pint espagnole sauce, I glass port wine, a table-spoonful red currant jelly, salt and pepper, a croute of fried bread, and some croutons or sippets of bread. Procure the hare ready for cooking, wash, wipe and joint it, and cut it into neat pieces. Clean the vegetables, Entrees of Game. 171 scrape and peel them, and cut them into slices, cut the bacon into dice, put the butter and bacon in a stew-pan, and add the vegetables ; fry these a nice light brown, then add the pieces of hare and the bunch of herbs. Cook the whole over a brisk fire for about 20 minutes, stirring occasionally, season with salt and pepper, moisten with stock, boil up, skim and add the sauce, cover and cook gently for about i J hour, take out the pieces of hare, and put them into another stew-pan. Strain the sauce, skim it from fat and add to the hare, put in the wine and red currant jelly, and allow to simmer for another 10 minutes. Fix the bread croute in the centre of a round entree dish, dress the pieces of hare neatly on this, sauce over well with the sauce, and garnish with croutons or sippets of fried or toasted bread. Savoury forcemeat balls are sometimes given as garnish in place of the fried croutons. Lapin Saut6 h la Provengale. (Stewed Rabbit, Provence style.) Cut a rabbit into neat joints and fry them in a saufe- pan containing J giU of sweet oil, and a sHced onion. When sufficiently brown, pour off the oil and add a glass of white wine

Cook this with the app: pantry check, scaling, and the assistant.