745. SNIPE PUDDING, A LA D'ORSAY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (18)
Instructions (10)
  1. Pick eight fine fat fresh snipes, singe them over a charcoal flame, and divide them into halves.
  2. Remove the gizzards and reserve the trail for further use.
  3. Season the snipes with a little Cayenne pepper, salt, and lemon-juice, and set them aside on a dish till wanted.
  4. Peel a Portugal onion, cut it into thin slices, and fry these in a stew-pan with a small piece of butter.
  5. When they are slightly browned, throw in a table-spoonful of flour, and stir them together on the fire for three minutes.
  6. Then add a handful of chopped mushrooms and parsley, a small bay-leaf, a sprig of thyme, a small blade of mace and a clove of garlic.
  7. Moisten with a pint of claret; stir the whole upon the fire, and when these have boiled ten minutes, add the trail and a piece of good glaze.
  8. Set the sauce to boil for three minutes longer, and then rub it through a tammy into a purée upon the snipes.
  9. Line a pudding basin with suet-paste, fill it up with the foregoing preparation, and when covered with a piece of paste, and properly fastened round the edges so as to prevent the escape of the volatile properties of the sauce, steam it in a covered stewpan for two hours and a half.
  10. When the pudding is done, turn it out of the basin with care, pour a rich brown game gravy under it, and serve.
Original Text
745. SNIPE PUDDING, A LA D'ORSAY. PICK eight fine fat fresh snipes, singe them over a charcoal flame, and divide them into halves, remove the gizzards and reserve the trail for further use; season the snipes with a little Cayenne pepper, salt, and lemon-juice, and set them aside on a dish till wanted. Then peel a Portugal onion, cut it into thin slices, and fry these in a stew-pan with a small piece of butter; when they are slightly browned, throw in a table-spoonful of flour, and stir them together on the fire for three minutes; then add a handful of chopped mushrooms and parsley, a small bay-leaf, a sprig of thyme, a small blade of mace and a clove of garlic; moisten with a pint of claret; stir the whole upon the fire, and when these have boiled ten minutes, add the trail and a piece of good glaze. Set the sauce to boil for three minutes longer, and then rub it through a tammy into a purée upon the snipes. Next, line a pudding basin with suet-paste, fill it up with the foregoing preparation, and when covered with a piece of paste, and properly fastened round the edges so as to prevent the escape of the volatile properties of the sauce, steam it in a covered stewpan for two hours and a half. When the pudding is done, turn it out of the basin with care, pour a rich brown game gravy under it, and serve.
Notes
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