Snipe Stuffed, Bordelaise

Clean the birds well, draw, remove the gizzard and pouch and chop up the intestines, mix in with them as much grated fat pork, some parsley, chives, salt and pepper; fill the snipe with this dressing and roast them in the oven; dress them on hollowed out bread crusts fried in butter and filled with marrow Bordelaise (No. 436).