Snipe Souvaroff Recipe

By TogAdmin Published: April 10, 2013



    1. Stuff the snipe with a stuffing made of foie gras and truffles seasoned and moistened with brandy.
    2. Cook in butter containing chopped truffles. Serve with a giblet and Madeira sauce.
    3. Fry bacon and shallots in butter until golden brown.
    4. Add the flour, brown and cook out.
    5. Add puree, mushroom stalks, stock, seasoning and simmer for 15 minutes.
    6. Add herbs and Madeira and simmer for another 5 minutes Strain and simmer until correct consistency, about 3 mintues.
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