Snipe Souffle

Ingredients

• three or four snipe
• two ounces of cooked rice
• one ounce of butter
• one gill and a half of glaze
• the yolks of four eggs
• pepper
• salt

Method

1. 1

   Roast snipe, pound meat with rice, butter, pepper, salt, and glaze.

2. 2

   Pass through a sieve, add whipped egg yolks, and bake in a mould.

3. 3

   Serve with gravy made from bones, lemon juice, and port wine thickened with butter and cornflour.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.

Snipe Souffle. Roast three or four snipe, remove all the meat from the bones, put it into a mortar, and pound it well with two ounces of cooked rice, one ounce of butter, a little pepper and salt, and one gill and a half of glaze. Pass through hair sieve and add the yolks of four eggs

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