Chaud-Froid of Snipe

Ingredients

• eight birds
• one onion sliced
• dried thyme
• lime peel
• a pinch of spice
• common stock
• red currant jelly
• half a glass of Madeira
• an ounce of butter
• an ounce of gelatine

Method

1. 1

   Roast the snipe and let them cool.

2. 2

   Make a sauce by simmering bones and remnants in stock with thyme, lime peel, spice, onion, and bacon.

3. 3

   Strain and thicken with butter and flour.

4. 4

   Glaze the fillets and decorate with aspic jelly.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 207. The excerpt below is the record exactly as published.

eight birds, and roast them Fillets of snipc3 over a bright fire, let them get cold, dressed with cold , ' , , „ . , nn , aauce. remove the bi^asts, terming two nllets of the breast of each bird. Next make the richest sauce you can by boiling and simmering all the bones, remnants of meat, and the trails of the snipe in as much common stock as will cover them well ; dried thyme, lime peel, a pinch of spice, a tomato, one onion sliced, and some lean bacon or ham should accom- pany the bones ; after you have simmered this for half an hour, strain the liquor clear, and thicken it with butter and flour as previously described ; slice two or three truffles, toss the slices in a frying-pan with an ounce of butter, adding a table-spoonful of Madeira, let the truffles simmer MENU FOR A PARTY OF EIGHT. 369 awhile, and pour the contents of the pan into the sauce, stir continually, flavour it with red currant jelly, half a glass of Madeira, and lime juice, reduce it to a firm glaze, and put it aside to get cool. Glaze the fillets. Decorate a border mould with hard-boiled egg, gherkins, and olives, fill it with aspic jelly, and set in the ice-box. As dinner hour approaches, turn out the border of jelly, and pack the hollow in the centre of it with layers of glazed fillets, and the pieces of truffle here and there, let the whole remain as long as you can in ice, and serve with crisp, dry toast " in waiting." 7. — Choose a nice cauliflower and boil it cai^f ully ; it should be under i^ther than over- Baked cauliflower. T OT xl J. 1 XT, i done. Slice the stem evenly so that the cauliflower will sit up straight. Place it in a neat dish that will stand the fire, well buttered, — the flower in the centre, and the tender leaves neatly arranged round it, — give it a dust of white pepper and a dream of salt, then pour round, so that all the crevices may be filled, a break- fast-cupful of veloute au fromage, page 242. Sprinkle a layer of grated Parmesan over the surface, and bake the dish in a quick oven for ten minutes or a quarter of an hour, — lastly, by passing a red hot iron just over the top, brown the surface of the cheese. 8. — Turn the greengages out into a glass dish, dissolve an ounce of gelatine

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