• a few snipe covered with a slice of larding fat, butter, a few tablespoons of stock
  • 2 or 3 shallots, sour cream
  • 1 glass of red wine
  • 1 tablespoon of chopped lemon peel
  • parsley, brown breadcrumbs
  • 1 yolk of egg, rounds of fried bread, salt and pepper, stewed pineapple


Salt and pepper the snipe, cover with larding fat and tie with string. Roast in a quick oven in butter and a little stock, basting frequently. Chop the liver and heart, and mix with the chopped shallots, parsley, breadcrumbs and lemon peel. Moisten with a little sour cream and red wine. Season with salt and pepper. Cook in butter till the liver and heart are well done. Before serving, pour sour cream over the birds and put rounds of bread, fried in butter, and garnished with the liver, etc., around the dish. Stewed pineapple is served with this.