Faisan barde an Cresson (Roast Stuffed Snipe)

Ingredients

• 2 or 3 young snipe
• 4 oz: butter
• 2 oz. ham
• 2 oz. bacon
• 6 sauce oysters
• 3 oz. bread-crumbs
• 1 stick white celery
• seasoning
• gravy

Method

1. 1

   Prepare the snipe, mix the insides with bread-crumbs, celery, ham, oysters, and melted butter.

2. 2

   Stuff the birds, truss them, and wrap in bacon.

3. 3

   Roast until done.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 360. The excerpt below is the record exactly as published.

gravy round the base of the dish and send to table with a boat of orange sauce (No. 259). 1225. Oie rotie farcie (Boast Goose, Stuffed). — 1 gooseweigli- ing from 5 to 6 lbs., 1 oz. dripping, 3 onions, 18 sage-leaves, 2 oz. chopped suet, 4 oz. bread-crumbs, 1 egg, pepper and salt. Pick, draw, and singe the goose, wipe the inside with a damp cloth, and stuff in the usual manner with a stuffing made as follows : — Peel the onions, blanch together with the sage-leaves, strain and chop finely. Chop the suet, mix it with the onions and sage, add the bread-crumbs and the egg, previously beaten, season and mingle well. Now truss the goose for roasting, and roast for about an hour and a half before a brisk fire the first half-hour, and a moderate fire after ; baste occasionally. Sprinkle with a little salt just before it is taken up. When done untruss, place on a hot dish. Strain off the fat from the dripping-pan, and keep it for further use. Add some stock or gravy to the pan, season, boil a few minutes, pour on the dish, and serve. 1226. Caneton roti.— Pick and draw a good-sized duckling, singe it, remove the liver and heart, carefully wash and put again inside the bird. Truss neatly, put it on a baking-tin with a little dripping. Boast it in the' oven or in front of the fire for about forty minutes. Bemove the strings, dish up on a hot dish, pour the dripping 424 THE NEW CENTURY COOKERY BOOK from the tin, add about half a pint of stock or gravy, season with pepper and salt, and boil up. Strain the gravy thus prepared over the duckling, garnish with some picked and washed watercresses, and serve. Apple sauce is sometimes served with this roast, but it is not essential. 1227. Caneton a la Jfouennaise (. Braised Duckling, Bouenese Style). — 1 good-sized Bouen duckling (see Note), B oz. butter, 1 dessertspoonful of chopped shallots, 1 bouquet garni (No. 2), 2 tablespoonfuls fresh bread-crumbs, 1 teaspoonful chopped parsley, ( liqueur glass of cognac, 1 gill claret, % pint stock, ( lemon, salt, pepper, and a little spice, 1 small onion, 1 dessertspoonful flour. In drawing the duckling save the heart and liver, remove the gall, wash and chop all fine ; season with salt, pepper, and a pinch of ground spice. Peel and boil the onion in stock or water, chop finely. Put the chopped onion, liver, &c., in a basin, add the cognac, chopped parsley, and bread-crumbs, melt an ounce of butter, mix this well with the stuffing, adding sufficient stock to moisten, and put in the interior of the ducklings. Fasten both ends with string and truss them. Melt 2 ounces of butter in a braising-pan, fry the shallots a little, put in the duckling, and cook over the fire long enough to take colour, take it out, put in the flour and brown a little, pour in the claret and stock, let it come to a boil. Replace the duckling, add the bouquet garni and a few drops of lemon - juice. Cover with a lid or buttered paper, and braise in the oven until tender. Take out theX dugkling, joint it, but keep in shape, and dish up on a hot dish.. Strain the sauce. Reduce a little, strain through a napkin or pointed strainer, sauce over and round the duckling. This dish may be served as remove or entree. Note. — As a roast, ducks can be served in the same manner by stuffing them with a mixture of bread-crumbs, chopped livers and hearts, herb seasoning, chopped parsley and shallots, egg, and fresh butter. 1228. Pintade rdtie an Cresson ( Boast Guinea-Fowl with- er esses). — Singe, draw, and wipe two guinea-fowls, place a piece of fat bacon inside each, and truss for roasting. Wrap up each fowl in a piece of buttered paper and roast in front of a brisk fire for half an hour or a little longer ; baste well with butter or dripping while roast- ing. When done take up, untruss, dish up, surround with freshly picked and washed watercress, seasoned with salt, pepper, a little vinegar, and oil (two tablespoonfuls of oil to one of vinegar). Serve with fried bread-crumbs (No. 1237), bread sauce (No. 235), and gravy. 1229. Poularde rdtie. — Singe, draw, and truss a large poularde, which is a large spring chicken which has been fattened up. Baste well with butter or dripping, roast in front of a brisk fire or bake in a hot oven. Baste well with fat and turn frequently during the REMOVES AND ROASTS 425 process of cooking ; dredge with a little flour when almost done. Take up, pour off the fat r from the dripping-pan, add sufficient brown stock to make the gravy, boil up ; whilst stirring season with pepper and salt, and strain. Garnish the dish with cress, endive, or watercress salad, and serve with a boat of bread sauce (No. 235). 1230. Faisan barde an Cresson. — Pick, draw, singe, and truss one or more pheasants. Cover the breast with a thin sheet of fat bacon (larding-bacon) tied on with some thin string ; roast it for thirty to forty minutes, according to the size of the bird. Remove the string, dish up, garnish with bunches of picked watercress, seasoned with a little oil and vinegar. Serve with gravy, bread sauce (No. 235), and fried bread-crumbs (No. 1237). 1231. Becasse farcie rotie (Boast Stuffed Snipe). — 2 or 3 young snipe, 4 oz: butter, 2 oz. ham, 2 oz. bacon, 6 sauce oysters, 3 oz. bread-crumbs, 1 stick white celery

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