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Bayou Becassines (Snipe)
Recipe By: Jacqueline E. Knight
Amount Measure Ingredient Preparation Method
1 Snipe undrawn
Stock or consomme as needed
Beurre manie
3 ounces Claret wine
2 Shallots minced
5 Parsley sprigs tied with
1 Bay leaf for bouquet garni
1 Clove -- crushed
4 Peppercorns bruised
1 Garlic clove mashed
1 tablespoon Olive oil
Juice of 1/2 lemon
Salt to taste
Roast snipe briefly, no more than 5 minutes; it should still be very
underdone. Remove legs and wings carefully and reserve. Discard
head, gall, and gizzard. Bone the bird. Pound the bird meat to a firm
paste, adding enough stock or consomme to give the consistency of
thick cream. Press through a fine sieve. Knead a walnut-sized piece
of beurre manie and add to bird paste. Add wine, shallots, bouquet
garni, clove, peppercorns, and garlic. Bring to a slow boil, reduce
heat, and simmer for 2 minutes. Strain and add olive oil, lemon
juice, and salt to taste. Put the 4 limbs of the snipe into the sauce
and heat. Serve on squares of fried bread, with sauce.
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Seaboard Broiled Snipe
Recipe By: Jacqueline E. Knight
Amount Measure Ingredient Preparation Method
Snipe - 1 to 2 per person
1 tablespoon Cooked crumbled bacon per bird
1 teaspoon Minced sweet pickle per bird
2 tablespoons Softened butter per bird
1/2 teaspoon Seasoned salt per bird
1/4 teaspoon Freshly-ground black pepper per bird
1 teaspoon Paprika per bird
1 slice Raw bacon per bird
Fill cavity with crumbled browned bacon and sweet pickle, mixed.
Truss birds, cover with softened butter, and dust with seasoned salt,
pepper, and paprika. Wrap in bacon slice. Brown in the broiler. When
browned, reduce heat to medium or lower rack and broil for 13 to 16
minutes more, basting and turning frequently.
This recipe yields 1 appetizer serving.
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