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From the Kitchen of: Belle Star
Don't tell this Belle Star there is no such thing as Snipe hunting. For those that bagged, the following is for them.
| 10 | Snipe | |
| 1 | med. | Onion, grated |
| 1 | Tbsp. | Salt |
| 1 | Tbsp. | Black Pepper, freshly ground |
| 1/2 | tsp. | Thyme |
| 1/2 | C. | Chicken Stock |
| 1/2 | C. | Sherry |
| 2 | Tbsp. | Brandy |
| 1 | C. | Heavy Cream |
| 1/2 | C. | Butter |
| Parsley & lemon slices |
Dry snipe inside and out with paper towels. Combine salt, black pepper and thyme. Rub seasoning inside and out of snipe. Sauté snipe in butter until brown and remove to covered casserole. Add onions and chicken stock to butter in frying pan. Cut fire, add sherry over snipe. Cover casserole and bake in 350 degree oven until done. Remove snipe, finish sauce with cream, heat until thickened a little (do not boil), add brandy and pour sauce over birds. Serve hot on a platter. Garnish with parsley and slices of lemon. Serves 10.