Snipe Soufflé

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 (12)

Soufflé

three or four snipe
two ounces of cooked rice
one ounce of butter
a little pepper
salt
one gill and a half of glaze
the yolks of four eggs whipped to a stiff froth

Gravy

the bones and trimmings
the juice of half a lemon
a glass of port wine
butter and cornflour
butter and cornflour

Instructions (9)

Roast three or four snipe.
Remove all the meat from the bones.
Put the meat into a mortar and pound it well with two ounces of cooked rice, one ounce of butter, a little pepper and salt, and one gill and a half of glaze.
Pass the mixture through a hair sieve.
Add the yolks of four eggs whipped to a stiff froth.
Put it into a mould and bake in a quick oven.
Serve with a good gravy round.

Gravy

Make the gravy from the bones and trimmings, the juice of half a lemon, and a glass of port wine.
Thicken with butter and cornflour.

Original Text

Snipe Soufflé.

Roast three or four snipe, remove all the meat from the bones, put it into a mortar, and pound it well with two ounces of cooked rice, one ounce of butter, a little pepper and salt, and one gill and a half of glaze. Pass through hair sieve and add the yolks of four eggs whipped to a stiff froth; put it into a mould and bake in a quick oven. Serve with a good gravy round, made from the bones and trimmings, the juice of half a lemon, and a glass of port wine; thicken with butter and cornflour.

Notes

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