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Рецепт Bayou Becassines
by Global Cookbook

Bayou Becassines
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. This recipe yields 1 appetizer serving.