Recipes > Meat > Snipe Soufflé

Snipe Soufflé


  • 3 or 4 snipe
  • 2 ounces of cooked rice
  • 1 ounce of butter
  • pepper
  • salt
  • 1 1/2 gills of glaze
  • yolks of 4 eggs


  • bones and trimmings
  • juice of 1/2 lemon
  • 1 glass of port wine
  • butter
  • cornflour


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.


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Dressed Game and Poultry à la Mode (1888).

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