Snipes a la Minute

Ingredients

• Pluck three snipes carefully
• Dissolve 2 ozs. of fresh butter
• add two finely minced shallots
• a dessert-spoonful of chopped parsley
• a little pepper
• salt
• and grated nutmeg
• pour over them as much good stock and sherry mixed as will barely cover them

Method

1. 1

   Truss the snipes and brown in butter with shallots and seasonings.

2. 2

   Add stock and lemon juice, simmer until done, and serve immediately.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 214. The excerpt below is the record exactly as published.

Snipes a la Minute. — Pluck three snipes carefully, and truss them for roasting. Dissolve 2 ozs. of fresh butter in a saucepan, lay the snipes in it side by side and breast down- ward, and add two finely minced shallots, or small onions, a dessert- spoonful of chopped parsley, and a little pepper, salt, and grated nut- meg. Move the saucepan about over a sharp fire till the birds are lightly browned, pour over them as much good stock and sherry mixed as will barely cover them

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