Bone nine snipe thoroughly after they have been well-singed and cleaned; fill them with game quenelle forcemeat (No. 91) into which mix a little Madeira and cooked fine herbs (No. 385); lay them in oval molds the size of the inside of the paper cases in which they are to be served, and cover with slices of fat pork; cook them in the oven for twenty minutes. Oil a sufficient number of paper eases, turn them over on to a grater and stiffen in the oven; cover the bottom and sides with delicate game forcemeat (No. 75), into which mix some chopped truffles. Lay the unmolded snipe in the center, reconstruct the heads naturally, imitating the eyes with a little white forcemeat, and a small round of truffle; push the beak on the neck end leaving only the head protrude, then place the cases in a buttered sautoir, cover with a round of buttered paper, and push into the oven to poach the forcemeat; drain off all the fat, and cover with a brown sauce (No. 414) made with a game essence (No. 389) extracted from the carcasses, and some Madeira wine.

Fig. 393.

English Snipe - (Becassine Anglaise),

Fig. 414.