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Bécassine Farcies sur des Croûtons (Stuffed Snipe on Croûtons)

Bécassine Farcies sur des Croûtons (Stuffed Snipe on Croûtons) is a traditional French recipe for a classic game dish of snipe stuffed with bread, bacon and egg that are oven roasted and served on a mix of the bird entrails and bread croutons. The full recipe is presented here and I hope you enjoy this classic French version of: Stuffed Snipe on Croûtons (Bécassine Farcies sur des Croûtons).

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesGame RecipesBread RecipesFrench Recipes


Ingredients:

4 snipe

For the Stuffing:
2 rashers of bacon, chopped
2 tbsp white breadcrumbs
3 tbsp butter, softened
1 egg yolk

For the Croutons:
4 slices white Breads
3 chicken livers

For the Birds:
2 tbsp butter
4 tbsp brandy
6 rashers of bacon
salt and freshly-ground black pepper, to taste

For the Sauce:
3 tbsp butter
1 tsp plain flour
100ml bouillon
juice of 1/2 lemon

Method:

Clean and draw the birds (keep the entrails). In a bowl, combine the bacon, breadcrumbs, butter and egg yolk. Mix thoroughly to combine then season to taste with salt and black pepper. Use this to stuff the birds. Wrap each bird in a rasher of bacon and secure with toothpicks.

Remove the crusts from the bread slices. Crush the entrails with the chicken livers and bread crusts then spread this mixture over the base of a baking dish and lay the bread on top.

Now melt the butter in a heavy pan, add the snipe and cook until browned all over. Pour over the brandy then set alight. When the flames have died down continue cooking the snipe for about 20 minutes. At this point place the bread slices in an oven pre-heated to 200&x00B0;C.

Add the 3 tbsp butter to the pan with the birds. Sprinkle the flour over the top and stir to combine then whisk in the bouillon. Continue cooking over low heat for a few minutes then add the lemon juice.

Arrange the snipe and croûtons on the plate, pour the sauce over them and serve with the croutons.