Roast the snipe, remove all the meat from the bones, put it into a mortar, and pound it well with the rice, butter, a little pepper and salt, and the glaze. Pass through hair sieve and add the yolks 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, and port wine; thicken with butter and cornflour.
Dressed Game and Poultry à la Mode (1888).