Browned Snipe a la Fauvet

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Dress fourteen snipe, stuff them with a little browned stuffing, to which add two hashed truffles. Bend the skin back carefully while stuffing, and then replace it so the birds will retain as nearly as possible their natural appearance. Place the snipe so prepared and larded with bacon, into a frying pan; and to keep them sufficiently together in order that the skins may not shrink much while cooking, put some strips of bacon over them; moisten them with a little soup-stock, cover them with buttered paper and let them cook in the oven for forty minutes; then drain them, lightly trim the lower side, and lay them on a little mound of uncooked, but slightly browned stuffing, breast up, in the bottom of a dish, and ice them (glacez). Keep the dish hot in the oven for some minutes. Remove the skin and eyes from the heads of the snipe after cooking them and stick a small truffle in each bill, and lay between each two birds, one of the heads with the truffle up. Garnish the dish with stewed cock's combs, scallops, goose liver, and champignons; add a little Madeira sauce, boiled down and permeated with the flavor of the game. Ice (glacez) the snipe and truffles, and serve with a separate sauce. Let everything be very hot.