Snipe Pie à la Danoise

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 (21)
For the pie
For the sauce
Instructions (9)
  1. Parboil the birds in broth and Chablis, seasoned with pepper, salt, a grated onion, and a grate of nutmeg.
  2. Make a forcemeat of finely scraped beef (about one pound), also four ounces of fat pork.
  3. Pound and mix the forcemeat ingredients well together with a little butter and the crumb of a roll soaked in broth.
  4. Season the forcemeat with grated onion, pepper, mushrooms and gherkins chopped fine, and add a little broth.
  5. Line a dish with this forcemeat.
  6. Put in the snipe.
  7. Bake it for an hour to an hour and fifteen minutes.
  8. Serve with a sauce made of half a pint of good stock, a gill of Chablis, a little water, and a piece of butter rolled in flour, and stirred till smooth.
  9. When the sauce begins to boil, slice in pickled gherkins.
Original Text
Snipe Pie à la Danoise. Parboil the birds in broth and Chablis, seasoned with pepper, salt, a grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped beef, say one pound, also four ounces of fat pork. Pound and mix well together with a little butter and the crumb of a roll soaked in broth, season with grated onion, pepper, mushrooms and gherkins chopped fine, and add a little broth. Line a dish with this forcemeat, put in the snipe, and bake it for an hour to an hour and fifteen minutes. Serve with a sauce made of half a pint of good stock, a gill of Chablis, a little water, and a piece of butter rolled in flour, and stirred till smooth; when it begins to boil slice in pickled gherkins.
Notes
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