Make a forcemeat of three ounces of fat bacon, three ounces of fowl’s liver, and cut both into pieces an inch square. Fry the bacon over a sharp fire, move it about constantly, and in three or four minutes add the liver. When it is half done, mince it with the bacon, season, and add half a clove of garlic and pound all smoothly in a mortar. Pass through wire sieve. When quite cold, roll out half of it with a little flour, form it into a thick band, and arrange it in a circle at the bottom of a dish. Take four partially roasted snipes, split them open down the back, and spread the forcemeat a quarter of an inch thick over the inside of each. Place the birds in the middle of the dish, and cover them with some of the forcemeat, smooth with a hot knife and put the dish into a quick oven, wipe away all fat, pour truffle Sauce over the snipe, and serve.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)