Recipes > Meat > Snipe la Minute

Snipe la Minute


  • 3 snipes
  • 2 ounces of melted butter
  • 2 finely chopped shalots
  • 1 dessertspoonful of chopped parsley
  • pepper
  • salt
  • good stock
  • sherry
  • strained juice of 1/2 lemon
  • 1 small piece of finely grated crust
  • good strong beef gravy


Pluck the snipes and truss them for roasting. Put the snipes head downwards in a saucepan with the melted butter, shalots, parsley, pepper and salt to taste. Shake the saucepan over the fire till the birds are lightly browned, pour over them as much good stock and sherry as will just cover them. Add the strained juice and grated crust. Simmer till birds are done, dish them, and pour over them some good strong beef gravy, and serve quickly.


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Dressed Game and Poultry la Mode (1888).

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