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Snipes, Superlative

Prepare some forcemeat as follows. Take three ounces of fat bacon and 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 this is half done, mince it finely with the bacon, season the mixture with a little prepared seasoning (see HERBS, AROMATIC, POWDERED), add a little salt and half a clove of garlic if liked, and pound all in a mortar to a smooth, compact mass. Press it through a wire sieve, and keep it in a cool place if not wanted immediately. Roll out one-half of it with a little flour, form it into a sort of thick band, and arrange it in a circle at the bottom of a dish. Take four partially-roasted snipes, split them open down the back, and spread forcemeat, a quarter of an inch chick, over the inside of each. Lay the birds in the centre of the dish, and cover them lightly with forcemeat. Smooth them with the flat part of a knife which has been dipped in hot water, and put the dish into a quick oven. Wipe away the fat which has come from the forcemeat, pour truffle sauce over the snipes, and serve. Time, twenty-five minutes to bake the entree. Probable cost of snipes, very variable. Sufficient for three persons.