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Fillets of Snipes in Cases

Detach the fillets from the bones of some snipes, trim them neatly and lay them in a buttered stewpan. Prepare a puree with the legs of the snipes, a few poultry livers, some game giblets, boiled rice, stock and butter. Procure as many paper cases as there are fillets and brush over their interiors with oil. Fry the fillets over a brisk fire, turning them when they are cooked on one side. Fill the cases with the puree, then place a fillet of snipe in each case. Coat the top of each with some brown sauce that has been reduced with the essence of game, place the cases on a baking sheet, and place them in the oven for a few minutes to glaze. Arrange the cases piled up on folded napkin on a hot dish, and serve.