Bécassine (Roast Snipe)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- snipe
- thin barde of pork back fat
- fried bread
Instructions
- Keep, pluck, clean and truss the snipe exactly as the Bécasse, and bard it.
- Roast over a lively fire for 9 minutes.
- Dress it as the Bécasse.