Beccaccini alla Diplomatica (Snipe) Recipe

Beccaccini alla Diplomatica (Snipe) Recipe

Ingredients:

14 pieces of snipe
Fat bacon
Ham
1 glass of Marsala
Espagnole sauce (reduced)
Bread (for croutons)
Butter
Truffles
Mushrooms
White cock’s combs
Herbs

Instructions:

Truss snipe then cook (in a mirepoix) with lots of bacon, ham, and herbs, then add Marsala. Once cooked through, pour sauce then skim its grease then reduce.

Take 2 smallest of snipe them make it into forcemeat together with all livers from snipe then dilute w/ the (Espagnole) sauce then add to (first) sauce.

Make 12 large croutons, enough for each snipe; fry on butter. Combine (chopped) truffles and (chopped) herbs onto forcemeat then spread onto croutons. Place snipe onto each then place bacon on top; cover with buttered or greased paper.

Place inside the oven at moderate heat for some mins. Arrange on platter then pour over its sauce/liquor. Garnish in between spaces cock’s combs, truffles, and mushrooms. Serve with remaining sauce.

(Truffles for garnish: Scoop out then fill with small stuffing: tongue, sweetbread, and the truffles combined with small sauce from snipe).

>> Beccaccini alla Diplomatica (Snipe) Recipe