No. 45—FRIED SNIPES.
Quantity for 6 Persons.
- 3 snipes
- ¼ lb. of butter
- Salt, pepper
- ½ tbsp. of flour
- 1½ toasted rolls
- Some broth
- Bacon slices to tie around them
Preparation: The snipes are prepared the same as the blackbirds or larks in [No. 43] and [No. 44]. The gizzard is removed, the bacon slices are tied around the birds, after salting and peppering inside and outside; then fry them in butter for 20 minutes and serve them on the toast which has been soaked with some of the gravy.
For the gravy, stir ½ tablespoonful of flour into the drippings, add broth, cook, strain and serve with the birds. These are garnished with snipe on toast made from the intestines.
No. 46—SNIPE ON TOAST.
Quantity for 6 Persons.
- Intestines from the 3 birds with the gizzard removed
- 1½ tbsps. of butter
- 1 yolk of egg
- 1½ tbsps. of red wine
- 1 tsp. of chopped capers
- Salt, pepper
- A few drops of lemon juice
- ¼ cup of bread crumbs
- 2½ rolls, sliced
- Some butter
- 1 tbsp. Parmesan cheese
Preparation: The cleaned intestines are chopped and mixed well with butter, yolk of egg, red wine, parsley, capers, salt, pepper, bread crumbs and lemon juice. Cut the rolls in slices ½ inch thick, cut off the crust, toast them and put the above stuffing on thick, sprinkle some Parmesan cheese over and drip melted butter on, then bake them in the oven for 5 minutes and place around the fried snipes.
No. 47—FRIED WOODCOCK.