Snipe-English-a la Montaland

Truss twelve very clean snipe, roast them on the spit or in the oven, leaving them quite rare; lift off the breasts. Fry the intestines and livers in butter, season with salt and pepper; cut off all the leg meats and pound them with the fried intestines, then press through a sieve. Reduce half a pint of champagne with two finely minced shallots, also some truffles, mushrooms, chopped parsley, mignonette and a pint of espagnole sauce (No. 414), add to it the pounded meats, a spoonful of olive oil and the juice of a lemon. Dress the snipe on half heart croutons covered with foies-gras, and pour the sauce over.