Snipe are usually served in this manner in France, and it is one of the best ways of preparing them.
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 with the scrapings from the meat tin, and the butter, season with salt and pepper, and a little lemon juice. Mix together in a small saucepan, stirring well, but without boiling. This is served in a sauceboat.