Snipes à la Superlative

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
forcemeat
birds
sauce
Instructions (20)
  1. Make a forcemeat of three ounces of fat bacon and three ounces of fowl's liver.
  2. Cut both into pieces an inch square.
  3. Fry the bacon over a sharp fire, move it about constantly.
  4. In three or four minutes add the liver.
  5. When the liver is half done, mince it with the bacon.
  6. Season the mixture.
  7. Add half a clove of garlic.
  8. Pound all smoothly in a mortar.
  9. Pass the mixture through a wire sieve.
  10. When quite cold, roll out half of the forcemeat with a little flour.
  11. Form it into a thick band and arrange it in a circle at the bottom of a dish.
  12. Take four partially roasted snipes, split them open down the back.
  13. Spread the forcemeat a quarter of an inch thick over the inside of each snipe.
  14. Place the birds in the middle of the dish.
  15. Cover the birds with some of the remaining forcemeat.
  16. Smooth the forcemeat with a hot knife.
  17. Put the dish into a quick oven.
  18. Wipe away all fat.
  19. Pour truffle sauce over the snipe.
  20. Serve.
Original Text
Snipes à la Superlative. Make a forcemeat of three ounces of fat bacon, three ounces of fowl's liver, and cut both into pieces an inch square. Fry the bacon over a sharp fire, move it about constantly, and in three or four minutes add the liver. When it is half done, mince it with the bacon, season, and add half a clove of garlic and pound all smoothly in a mortar. Pass[Pg 69] through wire sieve. When quite cold, roll out half of it with a little flour, form it into a thick band, and arrange it in a circle at the bottom of a dish. Take four partially roasted snipes, split them open down the back, and spread the forcemeat a quarter of an inch thick over the inside of each. Place the birds in the middle of the dish, and cover them with some of the forcemeat, smooth with a hot knife and put the dish into a quick oven, wipe away all fat, pour truffle sauce over the snipe, and serve.
Notes
—