Petit Pain de Becassines

Ingredients

• Prepare a brown creme mixture
• using the broken up carcases to make a rich and strongly flavoured Espagnole sauce
• Take the flesh from the breast of a cooked snipe
• cut it into Julienne strips
• half fill some well buttered bombe moulds

Method

1. 1

   Prepare a brown creme mixture and a rich Espagnole sauce.

2. 2

   Cut the cooked snipe into Julienne strips and moisten with the sauce.

3. 3

   Fill buttered bombe moulds with the creme mixture, add a spoonful of Julienne, cover with more farce, poach, turn out, and serve with the sauce.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 40. The excerpt below is the record exactly as published.

Petit Pain de Becassines. — Prepare a brown creme mixture with the flesh of some raw snipe, using the broken up carcases to make a rich and strongly flavoured Espagnole sauce. Take the flesh from the breast of a cooked snipe and cut it into Julienne strips, and some truffles to match, moistening this with a little of the sauce made from the snipe, boiled in till thick. Now half fill some well buttered bombe moulds

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