761. PATE-CHAUD OF SNIPES, A LA BORDELAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (12)
  1. Bone eight snipes, and with the trail and one pound of fat livers, make some force-meat for gras (No. 249).
  2. With part of this force-meat fill the snipes.
  3. Truss them in the same way as directed for the quails, and braize them accordingly.
  4. After braizing, follow in all respects the second part of the directions.
  5. When the pie is baked, drain off carefully all the grease.
  6. Between each snipe place a large white cocks'-comb.
  7. On the breast of each snipe put a small fillet of fowl decorated with red tongue, and afterwards turned round in a circle, with a round ball of black truffle in the centre.
  8. Place the fillets in a small sautapan between thin layers of fat bacon, and set in the oven for about three minutes.
  9. Garnish the edge of the pie with a close border of scollops of red tongue cut in the form of large cocks'-combs.
  10. In the centre put a large truffle, bearing a double comb, and a border of these round its base.
  11. Sauce the pie carefully with a rich Bordelaise (No. 57), mixed with some reduced extract of snipes, made from the bones.
  12. Serve.
Original Text
761. PATE-CHAUD OF SNIPES, A LA BORDELAISE. BONE eight snipes, and with the trail and one pound of fat livers, make some force-meat for gras (No. 249), and with part of this fill the snipes; truss them in the same way as directed for the quails, and braize them accordingly, after which follow in all respects the second part of the directions. When the pie is baked, drain off care- fully all the grease; between each snipe place a large white cocks'- comb, on the breast of each put a small fillet of fowl decorated with red tongue, and afterwards turned round in a circle, with a round ball of black truffle in the centre; then fillets must be placed in a small sautapan between thin layers of fat bacon, and set in the oven for about three minutes; garnish the edge of the pie with a close border of scollops of red tongue cut in the form of large cocks'-combs, in the centre put a large truffle, bearing a double comb, and a border of these round its base; sauce the pie carefully with a rich Bordelaise (No. 57); mixed with some reduced extract of snipes, made from the bones, and serve.
Notes
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