Roasted Snipes with Truffles
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1825. The excerpt below is the record exactly as published.
slices of buttered toast under them. When done enough, take them up, and put inside each bird one or two truffles which have been stewed in brown sauce. Send the sauce which remains
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