(2157). Broiled Snipe (Becassines Grillees)

Split the snipe lengthwise through the back, cut off the legs, pare nicely and thrust the beak through one of the breasts (see broiled woodcock .No. 2204), season, coat with oil and broil over a good fire, dress on slices of toast and pour some maitre-d'hotel butter (No. 581) over: serve very hot.

(2158). English Snipe In Papers (Becassines Anglaises En Papillotes)

Cut six snipe in two lengthways, pare, beat lightly, season and toss them to stiffen both sides. Fry in butter some shallots, raw mushrooms, truffles and parsley all finely chopped, add a few spoonfuls of espagnole sauce (No. 414), besides this fry the intestines with a few chicken livers, season, pound and press through a sieve: put this pulp in with the cooled off fine herbs and divide the preparation in twenty-four parts using one of them to cover the inside of each half snipe. Cut some sheets of paper into hearts, oil, and on one side lay a half snipe, over a layer of grated fat pork and cover with the remainder of the preparation, fold the paper, crimp it all around to enclose properly the birds and dress each one on a small oval dish intended for the table, heating and browning them on this. When of a fine color and swollen considerably, remove from the oven; serve separately an espagnole sauce (No. 414) reduced with game fumet (No. 397).

(2159). Snipe, English, Roasted (Becassines Anglaises Roties)

Pick, singe, remove the gizzard and pouch and truss the snipe thrusting the feet inside; cover the breast with a very thin slice of fat pork and cross over this as well as the joint of the thick part of the leg with the beak. Roast them from six to eight minutes, dress on slices of toast, pour the gravy over and garnish with water-cress.

(2160). Snipe Stuffed, Bordelaise (Becassines Farcies, Bordelaise)

Clean the birds well, draw, remove the gizzard and pouch and chop up the intestines, mix in with them as much grated fat pork, some parsley, chives, salt and pepper; till the snipe with this dressing and roast them in the oven; dress them on hollowed out bread crusts fried in butter and tilled with marrow Bordelaise (No. 436).

(2161). Sand Snipe Roasted With Water-Cress (Petites Becassines De Sable Roties Au Cresson)

Pick and singe a dozen sand snipe without drawing them; cover with very thin small slices of fat pork, and run a thin hatelet or skewer into them one after the other. . Lay them on a baking sheet, pour good fat over and roast in a quick oven; when done salt and dress in pairs on bread croutons, three inches long by one and a half wide covered over with butter; pour over some clear gravy (No. 404) and decorate with water-cress. Serve.