1102. SALMIS OF SNIPES, A LA BORDELAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
main ingredients
Instructions (7)
  1. Roast six fat snipes.
  2. Split them into halves.
  3. Prepare a dozen croûtons with the trail, as directed in No. 1097.
  4. Dish up the snipes in double circular rows, first placing a row of croûtons, then six pieces of snipes upon these and again the croûtons, closing with the remainder of the snipes.
  5. Fill the centre with a ragout of button-mushrooms, truffles, and small quenelles.
  6. Pour some Bordelaise sauce (No. 57) over the entrée.
  7. Serve.
Original Text
1102. SALMIS OF SNIPES, A LA BORDELAISE. ROAST six fat snipes, split them into halves, and prepare a dozen croûtons with the trail, as directed in No. 1097; dish up the snipes in double circular rows, first placing a row of croûtons, then six pieces of snipes upon these and again the croûtons, closing with the remainder of the snipes: fill the centre with a ragout of button-mushrooms, truffles, and small quenelles, pour some Bordelaise sauce (No. 57) over the entrée, and serve.
Notes
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