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Spice Up Your Recipes With Uncle Steve's: |
================================= 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. =============================== 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. |