Petit Pain de Bécassines

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
Crème mixture
Julienne filling
Moulds
Instructions (4)
  1. Prepare a brown crème mixture with the flesh of some raw snipe, using the broken up carcasses to make a rich and strongly flavoured Espagnole sauce.
  2. Take the flesh from the breast of a cooked snipe and cut it into Julienne strips, and some truffles to match, moistening this with a little of the sauce made from the snipe, boiled in till thick.
  3. Now half fill some well buttered bombe moulds with the crème mixture, then put in a spoonful of the Julienne, and cover with more of the farce.
  4. Poach in the usual manner, turn out and serve with the sauce above mentioned.
Original Text · last edited 4 days ago
Petit Pain de Bécassines.—Prepare a brown crème mixture with the flesh of some raw snipe, using the broken up carcasses to make a rich and strongly flavoured Espagnole sauce. Take the flesh from the breast of a cooked snipe and cut it into Julienne strips, and some truffles to match, moistening this with a little of the sauce made from the snipe, boiled in till thick. Now half fill some well buttered bombe moulds with the crème mixture, then put in a spoonful of the Julienne, and cover with more of the farce; poach in the usual manner, turn out and serve with the sauce above mentioned.
Notes
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