Baked Snipe

Singe and bone twelve snipe leaving on the feet only as far as the phalanges, add a few chicken livers to the livers and intestines. Fry in butter, also one shallot, mushrooms, truffles and parsley all finely chopped, season with salt, pepper and nutmeg, set this aside to cool, then pound thoroughly. Pound a third as much panada (No. 121), add little by little six raw egg-yolks and the preparation; when thoroughly pounded, press the whole through a sieve and use half of it to fill the snipes, sew them up, truss and cover with fat pork; wrap them in paper and cook in the oven from ten to twelve minutes; when done, untie, untruss and lay them in a circle on a dish covered with the remainder of the forcemeat; fill the center with truffles, olives and mushrooms, cover with thick allemande sauce (No. 407), bestrew bread-crumbs and grated cheese on top and brown in moderate oven.