Grilled Snipe
From Little French dinners, 1898
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 28. The excerpt below is the record exactly as published.
Grilled Snipe). — Pick, singe, and draw the requisite number of snipe; let them be thoroughly dry. Split them down the back without dividing them entirely, then flatten them as much as possible with a cutlet-bat, and lay them for a short time in a marinade composed of oil, pepper, salt, parsley, and a bayleaf
Cook this with the app: pantry check, scaling, and the assistant.