Bécasse Flambée

• Snipe, butter, a few tablespoons of brandy, salt and pepper.

The birds should be wrapped in a rasher of larding bacon, well seasoned with salt and pepper, and roasted. They should be frequently basted with butter. When done, they are carved, and put in a hot silver dish, and the brandy is poured over them. The brandy should be previously warmed. When about to serve, set alight. For the sauce, pound the livers, etc., of the birds, mixed w