Wipe off all the grease round the
mould; take it off, garnish the dish with the scallops of liver and
serve hot with an Espagnole sauce (No. 1) reduced, and add a glass
of Madeira or Marsala, and a glass of essence of game to it. This
is an excellent way of cooking an old partridge or pheasant.
No. 146. Beccaccini alla Diplomatica (Snipe)
Ingredients: Snipe, ham, larding bacon, herbs, Marsala, croutons,
truffles, cocks' combs, mushrooms, sweetbread, tongue.
Truss fourteen snipe and cook them in a mirepoix made with plenty
of ham, fat bacon, herbs, and a wine glass of Marsala. When they
are cooked pour off the sauce, skim off the grease and reduce it.
Take the two smallest snipe and make a forcemeat of them by
pounding them in a mortar with the livers of all the snipe, then
dilute this with reduced Espagnole sauce (No. 1) and add it to the
first sauce. Cut twelve croutons of bread just large enough to
hold a snipe each, and fry them in butter. Add some chopped herbs
and truffles to the forcemeat, spread it on the croutons, and on
each place a snipe and cover it with a bit of fat bacon and
buttered paper.
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