Bayou Becassines Recipe

1. 1

   Roast snipe briefly, no more than 5 min; it should still be very underdone.

2. 2

   Remove legs and wings carefully and reserve.

3. 3

   Throw away head, gall, and gizzard.

4. 4

   Bone the bird.

5. 5

   Lb.

6. 6

   the bird meat to a hard paste, adding sufficient stock or possibly consomme to give the consistency of thick cream.

7. 7

   Press through a fine sieve.

8. 8

   Knead a walnut-sized piece of beurre manie and add in to bird paste.

9. 9

   Add in wine, shallots, bouquet garni, clove, peppercorns, and garlic.

10. 10

    Bring to a slow boil, reduce heat, and simmer for 2 min.

11. 11

    Strain and add in extra virgin olive oil, lemon juice, and salt to taste.

12. 12

    Put the 4 limbs of the snipe into the sauce and heat.

13. 13

    Serve on squares of fried bread, with sauce.

14. 14

    This recipe yields 1 appetizer serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.