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Ingredientes
- 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
Direcciones
- Roast snipe briefly, no more than 5 min; it should still be very underdone. Remove legs and wings carefully and reserve. Throw away head, gall, and gizzard. Bone the bird. Lb. the bird meat to a hard paste, adding sufficient stock or possibly consomme to give the consistency of thick cream. Press through a fine sieve. Knead a walnut-sized piece of beurre manie and add in to bird paste. Add in wine, shallots, bouquet garni, clove, peppercorns, and garlic. Bring to a slow boil, reduce heat, and simmer for 2 min. Strain and add in extra virgin olive oil, lemon juice, and salt to taste. Put the 4 limbs of the snipe into the sauce and heat. Serve on squares of fried bread, with sauce.
- This recipe yields 1 appetizer serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 336g | |
| Calories 107 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 788mg | 33% |
| Potassium 193mg | 6% |
| Total Carbs 7.12g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.08g | 0% |
| Protein 3.44g | 6% |
