Flamed snipe
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Blood
- Fillet
- a glassful Champagne
- Cut
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Bake the snipe in a hot oven during only 12 minutes.
- Cut it in 5 or 6 pieces and keep them in a warm place during 2 minutes.
- During this time, drop grease of cooking and deglaze with a glassful Champagne, crush the intestines, hash the carcass, press it in order to extract the blood which is mixed to the crushed intestines.
- With this well seasoned mixture, nap the pieces of snipe, pour on all a fillet of Fine Champagne and flame.
- Serve immediately.
Plating
Cookware for this recipe
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Chef's knife