Filets of Snipes in Cases
From The century cook book, 1894
Serves 6
Serve on a folded napkin.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 117. The excerpt below is the record exactly as published.
Filets of Snipes in Cases. Small cases of folded paper may be purchased everywhere, either of round or oval shape. Paper cases must be oiled previously to being gar- nished; if their garnish consists of moist materials, the cases can be double. To prepare this dish, the filets of seven or eight snipes must be removed, trimmed, and placed in a *'saute"-pan to be cooked with clarified butter. A puree is prepared with cooked legs of snipes, a few poultry-livers, a small part of the giblets of game, some boiled rice, a little sauce, and a piece of butter. The filets are cooked just be- fore sending to table; the puree is warmed without ebulli- tion, and the cases filled up with the latter. On the puree, a filet of a snipe is placed, then masked immediately with a little good brown sauce
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