Henrion Garnishing

Raise the fillets from six snipes, remove all the nerves and skin, pare, season them with salt, and pepper, and saute them in butter a few minutes before serving. Trim twelve slices of un-smoked red beef tongue into half heart-shaped pieces the same size as the snipe fillets, and heat them in a little half-glaze sauce (No. 413) with Madeira wine. Have twelve croquettes made of blanched chicken livers, the finely chopped insides of the snipes, and the meat cut from the thighs, also some mushrooms; the livers, thighs, and mushrooms to be cut into three-sixteenths of an inch square; mix the whole with a brown sauce (No. 414), and use this preparation for making round croquettes one and a half inches wide by one quarter of an inch thick, dip them in beaten egg, then bread-crumbs, and fry them a nice color. Serve separately a financiere sauce (No. 464), finished with the snipe carcasses.