Snipe droppings
Schnepfendreck is the name of a now largely forgotten dish made from the bowels of a snipe and its contents (hence the name). The innards are finely chopped, mixed with bacon, egg yolks, onions, anchovies or capers and processed into a kind of farce , with which toasted white bread is spread and then baked in the oven. In some cookbooks, the dish is also referred to as "Schnepfenbrot", including Henriette Davidis .
The chef Heinz Wehmann has documented a more modern interpretation of Schnepfendreck and its individual preparation steps with pictures on his homepage.
Snipe droppings used to be considered an exquisite delicacy . This is reflected in old proverbs such as "Schnepfendreck is the best lick", "Schnepfendreck and pâtés are not necessary for the farmer" and "What is expensive goes away if it were just snipe dirt." Wilhelm Busch wrote in a letter: “The gourmand thought of snipe filth in his dream. He dreams that an angel has put something on his tongue. "
More modern recipes only use the emptied chewing stomach of the digestive organs , and liver (without gallbladder) and heart. For one person you need a whole animal, the snipe droppings as a starter and the bird as the main course.
Individual evidence
- ↑ Robert Habs / Leopold Rosner, Appetit-Lexikon, Badenweiler 1997 (reprint of the original edition Vienna 1894), p. 477
- ↑ Extract from Bernhard Kathan, Disappeared and Seldom Guests on the Menu ( Memento of the original from June 22, 2008 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Snipe Dung . Retrieved June 28, 2010.
- ^ German dictionary of proverbs by Karl Friedrich Wilhelm Wander , 1867
- ^ Wilhelm Busch to Nanda Keßler, New Year 1897
- ↑ https://www.deerhunter.eu/de/blog/ Klassen/wildbiologie/ waldschnepfe
