No. 1120 — Roast Snipe with Two Sauces
English historical translation of Molokhovets recipe No. 1120 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and eviscerate six snipe, and roast on a spit or in a saucepan in the oven with two or three spoonfuls of butter.
Chop the removed entrails finely and fry in the remaining butter with half a chopped onion and ½ spoonful of flour.
Add five crushed allspice berries, four crushed black peppercorns, salt and juice from ½ lemon. Optionally add two spoonfuls of sour cream.
Thin with a glass of broth, bring to the boil and pour over the snipe.
Alternatively fry the birds in a pan, then serve with a sauce of ½ spoonful of butter and ¾ glass of Sauternes; add a separate ½ spoonful of butter and bring briefly to the boil.
To provide
6 snipe and 2–3 spoonfuls of butter 5 allspice berries and 5 black peppercorns | 1 spoonful of flour and 2 spoonfuls of sour cream ⅓ lemon and ½ onion |