Clear Snipe Soup

Ingredients

• six snipes
• salt
• pepper
• some chopped parsley
• a little thyme
• half a glass of Madeira

Method

1. 1

   Roast the snipe, cool, and mash in a mortar.

2. 2

   Add to the consomme and simmer.

3. 3

   Strain, cool, and form quenelles from the meat with livers, salt, parsley, thyme, and bind with eggs.

4. 4

   Poach before serving.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 195. The excerpt below is the record exactly as published.

six snipes ; let Clear smpe soup. ij j- -i x-u • x them get cold, divide them into con- venient pieces, mash them in a mortar and throw the whole, with the exception of the livers of the birds, into the consomme ; let it come to the boil, skimming carefully, and then remain simmering all the afternoon : towards evening, strain the liquor from the bones, and set it to cool ; pick from the remnants of the snipe sufficient meat to form a dozen tiny c[uenelles the size of an olive ; pound this meat in a mortar with the saved livers, a pinch of salt, some chopped parsley, a little thyme, and a dust of Nepaul pepper, or spiced pepper ; stir in a very little red currant jelly and a few drops of portwine; stiffen this 348 MENU FOR A PARTY OF EIGHT. with a little bread-crumb soaked in stock, and bind the whole with two eggs ; let it get cold, roll it out, and divide it into little portions, form them between two tea- spoons, and poach till done just before serving the soup, into which they should be put at the last minute : the consomme itself having been meanwhile clarified, assisted by half a glass of Madeira

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