Well-known and fairly abundant small game birds; there are three or four varieties; superior to the woodcock. The English and French epicures say snipes must not be drawn, but the intestine and all eaten; fastidious Americans do not agree to this, and the cooks have to make the styles of cooking to suit.

Broiled Snipes

Are split down the back, the insides removed, wiped, flattened, broiled and served on toast the same as quails.

Snipe BECASSINE.

Snipe BECASSINE.

Becassines A La Broche

Snipes roasted on a spit or long skewer. They are plucked, the heads skinned, the gizzards taken out, intestine (trail) left in; the head being bent over the long bill is thrust through the flesh of the legs, each bird has a slice of fat bacon on the breast; they are run upon a spit side by side and roasted rare, served on toast with their own drippings and tnaitre d'hotel butter.

Becassines En Croustades

Shallow cup shapes of fried bread, the insides spread with liver forcemeat, a roasted snipe in each croustade, baked a few minutes just before serving.

Becassines A La Bonne Bolche

Snipes filled with a forcemeat of liver pounded with bacon, covered also with forcemeat and baked; served on shapes of fried bread, with truffle sauce.

Snipe Pudding

Is a thoroughly English dish almost unknown to French epicures.

It is, nevertheless, a delicious entree. The snipes are split in halves and seasoned; a brown jam sauce is made with fried onions, mushrooms, flour, wine, and the trails of the birds, strained, poured over the snipes in a deep dish lined with short paste, a paste lid put on, steamed two hours; served hot.

Becassines En Terrine A L'Irlandaise

A cold dish. Snipes cut in halves baked on layers of bacon with butter, with a temporary flour-and- water paste cover over, which is removed when the baking is completed.

Boudin Db Becassines A L'Epiccrienne

French name of the snipe pudding above. (See Woodcock).