Snipe-English-a la Waleski

Bone the backs 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 game 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).