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Snipe with Lettuce and Capers
- Serve
1
per head - Difficulty
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
My Belgian great Aunt who was such a gourmet that the measurement around her waist when she married was the measurement around her neck when she died, used to cook snipe like this. You can use woodcock as well, but cook it for a little longer.
Ingredients
8 ounces 1 cup 2
Method
Put the bacon in the bottom of a casserole dish and arrange the lettuce leaves on top. Put the snipe on top of the lettuce and add the shallots and capers. Pour the stock over it, season with salt and pepper, and
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