Make a forcemeat of the bacon, fowl's liver, and cut both into pieces an inch square. Fry the bacon over a sharp fire, move it about constantly, and in three or four minutes add the liver. When it is half done, mince it with the bacon, season, and add the garlic and pound all smoothly in a mortar. Pass through wire sieve. When quite cold, roll out half of it with a little flour, form it into a thick band, and arrange it in a circle at the bottom of a dish. Take the snipes, split them open down the back, and spread the forcemeat a quarter of an inch thick over the inside of each. Place the birds in the middle of the dish, and cover them with some of the forcemeat, smooth with a hot knife and put the dish into a quick oven, wipe away all fat, pour truffle sauce over the snipe, and serve.