Snipe a la Walde

Ingredients

• the birds
• the forcemeat au foie gras
• chicken mousse
• some sherry
• parsley or watercress

Method

1. 1

   Pick, singe, and clean the birds; remove insides, cut in halves, wash again, and remove the breast bone.

2. 2

   Put on a buttered pan, stuff with forcemeat, wave chicken mousse around, and dot with truffle.

3. 3

   Add sherry and cook in the oven for 10-12 minutes.

4. 4

   Arrange on chicken mousse with truffle sauce and garnish.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 354. The excerpt below is the record exactly as published.

the birds in the glazed mould — heads down and legs up; fill the mould with aspic that is just beginning to settle; leave on ice until ready to serve. Dip in lukewarm water, turn out on a hominy foundation on a paper doily, garnish around with roses of rad¬ ishes and pieces of chopped aspic. Put in the centre of a fancy silver skewer that holds glazed cooked yolks of eggs, truf- THE SWEDISH, FRENCH, fles, roses of radishes, etc., by putting a piece of bread in the centre on top of the hominy which will hold the skewer straight. Garnish w ith cress. Serve with the salad for luncheon or dinner. SNIPE ( Becassines ) Roasted Snipe ( Becassines roties ) a la Continentale Pick, singe, and clean the birds well; leave the head on, stick the bill in the breast, tie up nice and plump. If preferred to have the heads cut off, remove them. Put in a roasting pan, with slices of fat bacon on top of each bird, with sherry, onions, carrots, pepper, and salt. Roast from fifteen to twenty minutes, basting frequently. When done, glaze with a brown glaze, serve on a platter (heads in and legs out) with a bunch of watercress in the centre; garnish with roses of radishes if at hand, with a brown game sauce around that has been made from the pan the birds cooked in. Serve with any kind of salad for luncheon or dinner. Broiled Snipe with Butter ( Becassines grillees au Beurre ) Pick, singe, and clean the snipe well; cut heads off; remove insides; rub over with some melted butter, pepper, and salt; put on a broiler and broil for about eight minutes — four minutes on each side. When done, prepare some buttered toast — one piece for each person, put one bird on top of each; pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve with broiled curled bacon all around, with the salad, for luncheon or dinner. Snipe ( Becassines ) a la Walde Pick, singe, and clean the birds well; remove the insides, cut in halves, and wash again; remove the breast bone from each half of the bird, leaving the leg bone and part of the second joint bone in; put on a buttered pan; stuff with the forcemeat au foie gras; wave a little chicken mousse around through a small fancy tube and wTith a dot in the centre and a diamond of truffle; put some sherry in the pan; cook in oven from ten to twelve minutes — well covered. When ready, arrange on a foundation of chicken mousse with truffle sauce in the centre; garnish with parsley or watercress

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