ise the paste cover and pour
in some more gravy. This pie may be eaten hot or cold.

Snipe Pie a la Danoise.

Parboil the birds in broth and Chablis, seasoned with pepper, salt, a
grated onion, and a grate of nutmeg. Make a forcemeat of finely scraped
beef, say one pound, also four ounces of fat pork. Pound and mix well
together with a little butter and the crumb of a roll soaked in broth,
season with grated onion, pepper, mushrooms and gherkins chopped fine,
and add a little broth. Line a dish with this forcemeat, put in the
snipe, and bake it for an hour to an hour and fifteen minutes. Serve
with a sauce made of half a pint of good stock, a gill of Chablis, a
little water, and a piece of butter rolled in flour, and stirred till
smooth; when it begins to boil slice in pickled gherkins.

Snipe Raised Pie (Hot).

Cut four snipes in two lengthwise, remove the gizzards, put the trails
aside, and season the birds with salt and cayenne. Fry the birds in
butter for ten minutes and then stand them to drain in the cool till
wanted. Make a forcemeat of four ounces of calf's liver, four ditto fat
bacon cut small, melt the latter over a quick fire, and then add the
liver and season the mixture with pepper, salt, and herbs. When these
are cooked, let them get cold, and then pound them in the mortar with
the trails of the birds. 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