Snoripa mit Yokal (Zephyrs of Ptarmigan)

Ingredients

• three ptarmigans
• half its volume of good butter
• five or six yolks of eggs
• the white of an egg whipped up
• about the same quantity of whipped cream

Method

1. 1

   Take out the meat from the breast of the ptarmigans, pound it in a mortar.

2. 2

   Add butter and yolks of eggs gradually.

3. 3

   Season, pass through a sieve, and work with a wooden spoon.

4. 4

   Introduce whipped egg white and whipped cream.

5. 5

   Pour into a timbale-mould and poach in a bain marie for twenty-five minutes.

6. 6

   Serve with bechamel sauce reduced with meat glaze.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 248. The excerpt below is the record exactly as published.

Snoripa mit Yokal. (Zephyrs of Ptarmigan.) Take out the meat from the breast of three ptarmigans, pare, pound it in a mortar ; when converted into paste, add (by degrees) half its volume of good butter, and five or six yolks of eggs ; season the preparation, pass it through a sieve, put it into a kitchen basin, work it with a wooden spoon for a few minutes, then introduce into it the white of an egg whipped up, and about the same quantity of whipped cream

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