Snipe on Toast

Ingredients

• Intestines from the 3 birds with the gizzard removed
• 1 % tbsps. of butter
• 1 yolk of egg
• % cup of bread crumbs
• 2 % rolls, sliced
• 1 % tbsps. of red wine
• 1 tsp. of chopped capers
• 1 tbsp. Parmesan cheese
• A few drops of lemon juice
• Salt
• pepper

Method

1. 1

   Chop cleaned intestines and mix with butter, egg yolk, red wine, parsley, capers, salt, pepper, bread crumbs, and lemon juice.

2. 2

   Toast rolls, spread stuffing thickly, sprinkle with Parmesan, drizzle with melted butter, and bake for 5 minutes.

3. 3

   Serve around fried snipes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 52. The excerpt below is the record exactly as published.

snipe on toast made from the intestines. No. 46— SNIPE ON TOAST. Quantity for 6 Persons. Intestines from the 3 birds with Salt, pepper the gizzard removed A few drops of lemon juice 1 % tbsps. of butter % cup of bread crumbs 1 yolk of egg 2 % rolls, sliced 1 % tbsps. of red wine Some butter 1 tsp. of chopped capers 1 tbsp. Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.