68 DRESSED GAME AND 



Now pass all through a sieve. Line a buttered 

 pie-mould with raised crust paste, and put in a layer 

 of the forcemeat at the bottom of the mould, leaving 

 it hollow in the centre. Put half the pieces of snipe 

 in a circle upon the forcemeat, and place a little ball 

 of forcemeat upon them, put in the rest of the birds 

 and put a layer of forcemeat over all. Fill the hollow 

 in the centre with bread which has been covered 

 with fat bacon, put the pastry cover on, and bake. 

 When done, take off the cover, remove bread and fill 

 its place with scallopped truffles. Pour good brown 

 sauce over all, pile truffles on the top, and serve. 

 This can also be made in a china raised pie-case. 



Snipe Souffle. 



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. 



Snipes a la Superlative. 



Make a forcemeat of three ounces of fat bacon, 

 three ounces of fowl's liver, and cut both into 

 pieces an inch square. Fry the bacon over a sharp 

 fire, move it about constantly, and in three or four 

 minutes add the liver. When it is half done, mince 

 it with the bacon, season, and add half a clove of 

 garlic and pound all smoothly in a mortar. Pass 



