English Snipe in Papers

Cut six snipe in two lengthways, pare, beat lightly, season and toss them to stiffen both sides. Fry in butter some shallots, raw mushrooms, truffles and parsley all finely chopped, add a few spoonfuls of espagnole sauce (No. 414), besides this fry the intestines with a few chicken livers, season, pound and press through a sieve; put this pulp in with the cooled off fine herbs and divide the preparation in twenty-four parts using one of them to cover the inside of each half snipe. Cut some sheets of paper into hearts, oil, and on one side lay a half snipe, over a layer of grated fat pork and cover with the remainder of the preparation, fold the paper, crimp it all around to enclose properly the birds and dress each one on a small oval dish intended for the table, heating and browning them on this. When of a fine color and swollen considerably, remove from the oven; serve separately an espagnole sauce (No. 414) reduced with game fumet (No. 397).