330. BISQUE OF SNIPES A LA BONNE BOUCHE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Procure six fat snipes, perfectly fresh and not fishy; fillet them.
  2. Follow the instructions given for making the bisque of quails à la Prince Albert (No. 328), but omitting the crayfish butter.
  3. Warm the purée of snipes just before it is wanted for table.
  4. Pour it into a soup-tureen containing the scallops de from half the fillets, and three dozen small quenelles made from the remainder.
  5. Send up with this soup, to be handed round, some croûtons of fried bread cut in small circular pieces about the eighth of an inch thick; a circular incision having been made on one side of the bread before it is fried, the inner part is afterwards easily taken out, and in its place should be put a farce, made with the trail of half the snipes (the remainder should be used in the purée).
  6. Put the trail into a small stewpan with a little fresh butter, pepper, and salt, and after frying it lightly on the fire for a minute or two, add a tablespoonful of good brown sauce, and then rub it through a hair-sieve with a wooden spoon.
  7. Fill the croûtons with this farce, smoothing the surface with a small knife.
  8. Previously to serving them, put them on a sauta-pan in the oven for five minutes to warm them; serve them on a plate to be handed round with the soup.
  9. Take care not to throw the croûtons into the soup, as that would destroy their crispness.
Original Text
330. BISQUE OF SNIPES A LA BONNE BOUCHE. PROCURE six fat snipes, perfectly fresh and not fishy; fillet them, and follow the instructions given for making the bisque of quails à la Prince Albert (No. 328), but omitting the crayfish butter. Warm the purée of snipes just before it is wanted for table, pour it into a soup-tureen containing the scallops de from half the fillets, and three dozen small quenelles made from the remainder. Send up with this soup, to be handed round, some croûtons of fried bread cut in small circular pieces about the eighth of an inch thick; a circular incision having been made on one side of the bread before it is fried, the inner part is afterwards easily taken out, and in its place should be put a farce, made with the trail of half the snipes (the remainder should be used in the purée). This farce is to be prepared thus:— Put the trail into a small stewpan with a little fresh butter, pepper, and salt, and after frying it lightly on the fire for a minute or two, add a tablespoonful of good brown sauce, and then rub it through a hair-sieve with a wooden spoon. Fill the croûtons with this farce, smoothing the surface with a small knife; and previously to serving them, put them on a sauta-pan in the oven for five minutes to warm them; serve them on a plate to be handed round with the soup. Take care not to throw the croûtons into the soup, as that would destroy their crispness.
Notes
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