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Classic
Cook Books
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page 253
BROWNED SNIPE A LA FAUVET
Dress fourteen snipe, stuff them with a little browned stuffing, to which add
two hashed truffles. Bend the skin back carefully while stuffing, and then
replace it so the birds will retain as nearly as possible their natural
appearance. Place the snipe so prepared and larded with bacon, into a frying
pan; and to keep them sufficiently together in order that the skins may not
shrink much while cooking, put some strips of bacon over them; moisten them with
a little soup-stock, cover them with buttered paper and let them cook in the
oven for forty minutes; then drain them, lightly trim the lower side, and lay
them on a little mound of uncooked, but slightly browned stuffing, breast up, in
the bottom of a dish, and ice them (glacez). Keep the dish hot in the oven for
some minutes. Remove the skin and eyes from the heads of the snipe after cooking
them and stick a small truffle in each bill, and lay between each two birds, one
of the heads with the truffle up. Garnish the dish with stewed cock's combs,
scallops, goose liver, and champignons; add a little Madeira sauce, boiled down
and permeated with the flavor of the game. Ice (glacez) the snipe and truffles,
and serve with a separate sauce. Let everything be very hot.
SALAD A LA RUSSE
Cut up all kinds of vegetables, such as carrots, turnips, snap beans, etc., boil
them in water with salt and butter, then drain and season lightly with salt,
black pepper and vinegar; add a few cooked green peas, mashed and well drained.
Put all in a salad dish in
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