738. PIE OF WOODCOCKS OR SNIPES, A L'IRLANDAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Pick the birds clean, cut off the legs and wings, singe them, and then cut each woodcock or snipe into halves.
  2. Remove the gizzards, leaving the trail, and set them aside on a plate.
  3. Cover the sides and bottom of a white glazed earthen oval pan (used for preserving game) with very thin layers of fat bacon.
  4. Place the woodcocks or snipes in the pan in close layers, each well-seasoned with ground black pepper and salt, and a small proportion of prepared aromatic spices (No. 1250).
  5. Fill up the pan with a sufficient quantity of clarified fresh butter to cover the birds.
  6. Place some layers of fat bacon on the top.
  7. Cover the pan hermetically with a firm flour-and-water paste.
  8. Bake the pie in a moderately-heated oven for about two hours.
  9. When it has become cold, remove the crust, wash the edges and sides of the pan, and run a little fresh clarified butter on the top.
  10. When cold, ornament with a neat border of picked double parsley.
  11. Set the pie in folded napkin, lard on its dish, and serve.
Original Text
738. PIE OF WOODCOCKS OR SNIPES, A L'IRLANDAISE. PICK the birds clean, cut off the legs and wings, singe them, and then cut each woodcock or snipe into halves: remove the gizzards, leaving the trail, and set them aside on a plate. Then, cover the sides and bottom of a white glazed carthen oval pan (used for pre- serving game) with very thin layers of fat bacon; place the woodcocks or snipes in the pan in close layers, each well-seasoned with ground black pepper and salt, and a small proportion of prepared aromatic spices (No. 1250). When this is done, fill up the pan with a sufficient quantity of clarified fresh butter to cover the birds, place some layers of fat bacon on the top, cover the pan hermetically with a firm flour- and-water paste: bake the pie in a moderately-heated oven for about two hours; when it has become cold, remove the crust, wash the edges and sides of the pan, and run a little fresh clarified butter on the top; when cold, ornament with a neat border of picked double parsley, set the pie in folded napkin, lard on its dish, and serve. This is perhaps the best method for making pies of woodcocks or snipes, as from the simplicity of the ingredients used, the birds retain
Notes
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