Browned Snipe a la Pauvet

Ingredients

• Dress fourteen snipe
• stuff them with a little browned stuffing
• to which add two hashed truffles
• larded with bacon
• moisten them with a little soup-stock
• cover them with buttered paper
• let them cook in the oven for forty minutes
• add a little Madeira sauce

Method

1. 1

   Stuff the snipe with browned stuffing and hashed truffles.

2. 2

   Lard with bacon and place in a frying pan.

3. 3

   Moisten with soup-stock, cover with buttered paper, and cook in the oven for 40 minutes.

4. 4

   Drain, trim, and serve on a mound of stuffing, garnished with truffles and heads of snipe.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 100. The excerpt below is the record exactly as published.

BEOWNED SNIPE A LA PAUVET. Dress fourteen snîpe, stuflf them with a little browned stuflBjng, to which add two hashed truffles. Bend the skîn back caref uUy whîle stuffing^ and then replace it so the birds wîU retaîn as nearly as possible theîr natural appearance. Place the snîpe so prepared and larded wîth bacon, into a f rying pan ; and to keep them snffici- ently together in order that the skins may not shrink much while cookîng, put some strips of bacon over them ; moisten them with a little soup-stock, cover them with buttered paper and let them cook in the oven for forty minutes; then drain them, lightly trim the lower side, and lay them on a little mound of uncooked, but slightly browned stuffing, breast up, in the bottom of a dish, and ice them (glacez). Keep the dish hot in the oven for some minutes. Kemove the skin and eyes from the heads of the snipe af ter cooking them and stick a small truffle in each bill, and lay between each two birds, one of the heads with the truffle up. Garnish the dish with stewed cock's combs, scallops, goose liver, and cham- pignons; add a little Madeira sauce

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