Potage a la Puree de Becassines

Ingredients

• a quart and a half of strong stock
• six snipes
• two glasses of port wine
• a dessert-spoonful of red currant jelly
• a dessert-spoonful of crystal-vinegar
• a couple of ounces of butter
• a tablespoonful of flour
• the juice of a good lime
• a raw egg

Method

1. 1

   Make a strong stock with beef and chicken, flavor with herbs and vegetables.

2. 2

   Roast snipes, pick meat, and mash bones.

3. 3

   Strain stock, return to pot, add mashed bones, port, jelly, and vinegar.

4. 4

   Simmer for 1.5 hours, skim off scum.

5. 5

   Mince saved snipe meat, pound to paste with some soup.

6. 6

   In a saucepan, melt butter, stir in flour, then add soup and snipe paste.

7. 7

   Boil to thicken, add port, jelly, and lime juice.

8. 8

   Mix egg with soup, strain into tureen, pour soup over it, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 237. The excerpt below is the record exactly as published.

Potage a la puree de becassines. Crepinettes de poisson. Cotelettes de mouton a la Milanaise. Dinde braisee, au choTi-flenr. Pain de foie gras. Asperges en branches. Souffle au eliocolat. Fromage, hors d'oeuvres. Dessert. 1. — Make a good strong stock for six basins (at least a. quart and a half) with a shin of beef, "^^ ' and one good-sized chicken cut up into fragments ; flavour it highly with sweet herbs, and mixed vegetables. Take six snipes, and lightly roast them : pick the whole of the meat from their breasts, and save it ; mash the bones that remain, and put them in a bowl w4th the trails. When the stock is quite ready, strain it, return it to the pot, and throw into it the bowl- ful of mashed snipe bones, two glasses of portwine, a dessert-spoonful of red currant jelly, and a dessert-spoon- ful of crystal-vinegar. Let the contents of the pot sim- mer slowly for an hour and half, skimming off any scum that may rise, and when you have thus extracted the essence of the snipe fragments, strain the liquor from the 426 MENU FOR A DINNER OF SIX. bones, and set it in a bowl to cool. Now pass the snipe meat that you saved through the mincing machine, and pound it thoroughly to a paste, using a little of the soup to help that operation. When the pounded meat is ready, skim any fat that may have risen on the surface of your soup, take a roomy sauce-pan, pla<?e it on the fire, put a couple of ounces of butter into it, stir into the butter a table- spoonful of flour, work it to a smooth paste, and then add, by degrees both soup and snipe past€, keeping the spoon at work the whole time. When all is expended, let the puree reach the boil in order to thicken properly. At the last, add a glass of port, a tea-spoonful of red currant jelly, and the juice of a good lime. Now get your tureen ready, break a raw egg

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