(2153). Snipe - English-African Style (Becassines Anglaises A L'Africaine)

Divide six snipe in two parts, beat, pare and place them in a sautoir with melted butter; cook the intestines and some chicken livers in butter with half as much grated fat pork, two ounces of bread-crumbs and half a pint of half-glaze sauce (No. 413), pass it through a sieve and incorporate into it a few spoonfuls of chopped truffles; fill some hollowed out half heart-shaped croutons with this preparation, cover with slices of fat pork and poach in the oven. Saute the snipe and when done lay on top of the croutons and cover with espagnole sauce (No. 414). reduced with game fumet (No. 397); serve an African sauce (No. 424) separately. Dowich snipe arc prepared the same as English snipe.

(2154). Snipe - English-A La Montaland (Becassines Anglaises A La Montaland)

Truss twelve very clean snipe, roast them on the spit or in the oven, leaving them quite rare; lift off the breasts. Fry the intestines and livers in butter, season with salt and pepper; cut off all the leg meats and pound them with the fried intestines, then press through a sieve. Reduce half a pint of champagne with two finely minced shallots, also some truffles, mushrooms, chopped parsley, mignonette and a pint of espagnole sauce (No. 414), add to it the pounded meats,;a spoonful of olive oil and the juice of a lemon. Dress the snipe on half heart croutons covered with foies-gras, and pour the sauce over.

(2155). Snipe - English-A La Waleski (Becassines Anglaises A La Waleski)

Bone the hacks of twelve snipe. Put into a basin three ounces of bread-crumbs, half a pound of unmelted butter, two chopped and blanched shallots, some chopped mushrooms, finely cut up chives, salt, pepper, nutmeg and brandy; stuff the birds with this dressing and lay them in buttered bottomless oval molds the same size as themselves, then cook in a brisk oven. Prepare some foundation paste (No. 135), croustades the same shape and size as the snipe, and when baked and emptied fill them with delicate garni' cream forcemeat (No. 75); poach in a slack oven and dress in a circle on a hot dish; lay a snipe on every croustade, glaze over and fasten on one end a well cleaned head, the eyes formed of forcemeat and a round of truffles; cover with brown Madeira sauce (No. 492) and game glaze (No. 389,).

(2156). Baked Snipe (Becassines Au Gratin)

Singe and bone twelve snipe leaving on the feet only as far as the phalanges, add a few chicken livers to the livers and intestines. Fry in butter, also one shallot, mushrooms, truffles and parsley all finely chopped, season with salt, pepper and nutmeg, set this aside to cool, then pound thoroughly. Pound a third as much panada (No. 121). add little by little six raw egg-yolks and the preparation; when thoroughly pounded, press the whole through a sieve and use half of it to fill the snipes, sew them up, truss and cover with fat pork; wrap them in paper and cook in the oven from ten to twelve minutes; when clone, untie, untruss and lay them in a circle on a dish covered with the remainder of the forcemeat; fill the center with truffles, olives and mushrooms, cover with thick allemande sauce (No. 407), bestrew bread-crumbs and grated cheese on top and brown in a moderate oven.