Bayou Becassines Recipe

• 1 x Snipe undrawn Stock or possibly consomme as needed Beurre manie
• 3 ounce Claret wine
• 2 x Shallots chopped
• 5 x Parsley sprigs tied with
• 1 x Bay leaf for bouquet garni
• 1 x Clove crushed
• 4 x Peppercorns bruised
• 1 x Garlic clove mashed
• 1 Tbsp. Extra virgin olive oil Juice of 1/2 lemon Salt to taste

1. Roast snipe briefly, no more than 5 min; it should still be very underdone.
2. Remove legs and wings carefully and reserve.
3. Throw away head, gall, and gizzard.
4. Bone the bird.
5. Lb.
6. the bird meat to a hard paste, adding sufficient stock or possibly consomme to give the consistency of thick cream.
7. Press through a fine sieve.
8. Knead a walnut-sized piece of beurre manie and add in to bird paste.
9. Add in wine, shallots, bouquet garni, clove, peppercorns, and garlic.
10. Bring to a slow boil, reduce heat, and simmer for 2 min.
11. Strain and add in extra virgin olive oil, lemon juice, and salt to taste.
12. Put the 4 limbs of the snipe into the sauce and heat.
13. Serve on squares of fried bread, with sauce.
14. This recipe yields 1 appetizer serving.

snipe, claret wine, shallots, parsley, bay leaf for bouquet garni, garlic, extra virgin olive oil juice

Taken from cookeatshare.com/recipes/bayou-becassines-80522 (may not work)