Snipe-English-African Style

Divide six snipe in two parts, beat, pare and place them in a sautoir with melted butter; cook the intestines and some chicken livers in butter with half as much grated fat pork, two ounces of bread-crumbs and half a pint of half-glaze sauce (No. 413), pass it through a sieve and incorporate into it a few spoonfuls of chopped truffles; fill some hollowed out half heart-shaped croutons with this preparation, cover with slices of fat pork and poach in the oven. Saute the snipe and when done lay on top of the croutons and cover with espagnole sauce (No. 414), reduced with game fumet (No. 397); serve an African sauce (No. 424) separately.

Dowich snipe are prepared the same as English snipe.