Snipe Pie a la Danoise

Ingredients

• four ounces of fat pork
• one pound of finely scraped beef
• the crumb of a roll soaked in broth
• a gill of Chablis
• half a pint of good stock
• a piece of butter rolled in flour
• a grate of nutmeg
• a grated onion
• pepper
• salt
• mushrooms chopped fine
• gherkins chopped fine

Method

1. 1

   Parboil the birds in broth and Chablis, seasoned with pepper, salt, grated onion, and nutmeg.

2. 2

   Make a forcemeat of beef and pork, pound and mix with butter and soaked bread.

3. 3

   Line a dish with forcemeat, add snipe, and bake for 1 to 1.25 hours.

4. 4

   Serve with a sauce made from stock, Chablis, water, and butter rolled in flour, adding pickled gherkins when boiling.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

mushrooms chopped fine. Mix all together with the yolks of a couple of eggs, then place in the pie- POULTRY A LA MODE. 67 dish a layer of snipe, then forcemeat, then snipe again, and then forcemeat, till the dish is full. Pour in some good gravy, and put it in the oven to bake. When it is done, raise the paste cover and pour in some more gravy. This pie may be eaten hot or cold. Snipe Pie a la Danoise. Parboil the birds in broth and Chablis, seasoned with pepper, salt, a grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped beef, say one pound, also four ounces of fat pork. Pound and mix well together with a little butter and the crumb of a roll soaked in broth, season with grated onion, pepper, mushrooms and gherkins chopped fine, and add a little broth. Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes. Serve with a sauce made of half a pint of good stock, a gill of Chablis, a little water, and a piece of butter rolled in flour

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